Paleo Shrimp Sausage and Squash Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 339.4
- Total Fat: 22.7 g
- Cholesterol: 163.6 mg
- Sodium: 595.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.2 g
- Protein: 28.5 g
View full nutritional breakdown of Paleo Shrimp Sausage and Squash Casserole calories by ingredient
Introduction
A yummy, low carb comfort food! SOO good! You'll want to eat this all the time.Recipe credit to Primal Blueprint Reader Created Cookbook A yummy, low carb comfort food! SOO good! You'll want to eat this all the time.
Recipe credit to Primal Blueprint Reader Created Cookbook
Number of Servings: 6
Ingredients
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• 2.5 pounds yellow crookneck squash sliced
• ¼ large onion, finely chopped
• 5 slices bacon, chopped into pieces
• ½ pound Italian sausage
• ½ pound raw shrimp (peeled and de-veined without tails)
• 2 eggs
• butter for sautéing
• Optional seasonings: salt, pepper, Cajun seasoning, smoked paprika, Parmesan cheese
Directions
1. Preheat oven to 350
2. Cook the bacon and sausage together in a large soup pot or other deep pot
3. When fat begins to render, add the onion
4. Sauté until bacon is slightly crispy, sausage is crumbled and cooked and onion is soft
5. Add the slices squash and stir to coat with meat and rendered fat
6. Turn the heat to high. This is necessary to quickly cook off any moisture the squash releases so that the squash can brown and caramelize rather than boil in its own water. If the sausage and bacon have not rendered enough fat to cook the squash add some butter
7. The squash is done once it is slightly browned and there is no liquid sitting in the pot. By the time, the squash will have reduced by about half. Season with your choice of seasonings.
8. Remove the pot from the stove and let it cool slightly
9. Beat the eggs in a small bowl and pour over the squash mixture
10. Add the raw shrimp. If you eat dairy, add about 1-2 handfuls of parmesan cheese.
11. Stir to combine all ingredients and pour into casserole dish. Top with butter and parmesan cheese if desired.
12. Bake until hot and bubbly, about 30 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAYFINDERALI.
2. Cook the bacon and sausage together in a large soup pot or other deep pot
3. When fat begins to render, add the onion
4. Sauté until bacon is slightly crispy, sausage is crumbled and cooked and onion is soft
5. Add the slices squash and stir to coat with meat and rendered fat
6. Turn the heat to high. This is necessary to quickly cook off any moisture the squash releases so that the squash can brown and caramelize rather than boil in its own water. If the sausage and bacon have not rendered enough fat to cook the squash add some butter
7. The squash is done once it is slightly browned and there is no liquid sitting in the pot. By the time, the squash will have reduced by about half. Season with your choice of seasonings.
8. Remove the pot from the stove and let it cool slightly
9. Beat the eggs in a small bowl and pour over the squash mixture
10. Add the raw shrimp. If you eat dairy, add about 1-2 handfuls of parmesan cheese.
11. Stir to combine all ingredients and pour into casserole dish. Top with butter and parmesan cheese if desired.
12. Bake until hot and bubbly, about 30 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WAYFINDERALI.
Member Ratings For This Recipe
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