Shrimp And Spinach Casserole
From otterpond 13 years agoIngredients
- 3 cups squash, spaghetti shopping list
- 3 tbsp coconut flour shopping list
- 2 egg shopping list
- 1/4 cup asiago cheese Shredded shopping list
- 1 lb shrimp shopping list
- 1 medium lime shopping list
- 1 medium Organic sweet bell pepper shopping list
- 1/2 cup onions, Green shopping list
- 2 tbsp basil, Fresh shopping list
- 10 oz frozen chopped spinach shopping list
- 4 oz cream cheese, 1/3 Less Fat (neufachatel Cheese) shopping list
- 2 eggs shopping list
- 1/4 cup heavy cream shopping list
- 1/4 cup monterey jack cheese With jalapeno peppers shopping list
- 1/2 cup Shredded Mozerrella cheese shopping list
How to make it
- ROAST THE SPAGHETTI SQUASH:
- Preheat oven to 375
- Split spaghetti squash in half length-wise, remove seeds, rub a bit of oil on the exposed squash meat. Lay inside down on a lasagna pan and roast for 50 minutes. Remove and let cool thoroughly, then using a fork, remove the squash from its rind. One medium spaghetti squash is about 3 cups of roasted squash.
- MAKE THE SPAGHETTI SQUASH CASSEROLE BASE: See Photo
- Preheat oven to 350
- Mix the squash, coconut flour, eggs and cheese well and press into the bottom of a well greased casserole. Bake for 10 - 12 minutes to get the "pie crust" to setup.
- MARINATE THE SHRIMP AND VEGETABLES:
- Peel the shrimp then cut into bite size pieces. Squeeze the lime juice and the zest from the lime over the shrimp and toss well. Mince the fresh basil and toss with the shrimp and lime. Small dice the bell pepper. I used 1/2 red bell and 1/2 yellow bell pepper for color but it really doesn't matter. Thinly slice the green onion. Add these to the shrimp and toss well again.
- WHIP UP THE SPINACH TOPPING:
- Thaw and drain well the frozen spinach. Use your hand mixer to combine two eggs, cream cheese and cream. Fold in the spinach and shredded Monterrey jack.
- ASSEMBLE AND BAKE THE CASSEROLE: See Photo
- Preheat oven to 350
- Spread the shrimp and veggie mixture on the casserole base. Leave as much liquid that drained off in the bowl. Don't need a soggy casserole. Spread the spinach mixture on top of the shrimp mixture then sprinkle with mozzerella. Bake covered for 30 minutes, remove foil and cook for another 15 minutes or until all is brown and bubbly.
- Nutrition Info: http://www.livestrong.com/recipes/shrimp-spinach-casserole/#ixzz1N7Ntd97b
Spaghetti Squash casserole base ready to pre-bake in the oven.
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Ingredients ready for assembly and you can see how the casserole base actually did bake up pretty darn well.
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Illustrating the layering
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