Shrimp Squash Sausage and Bacon Stuffing
1lb of shrimp peeled, deveined
.5lb Hot Italian Sausage of choice (turkey works well)
4 slices bacon, cut into small pieces
Approx 5 lbs of squash, sliced
1 onion chopped
1-2 eggs, lightly beaten
1cup Panko Breadcrumbs
Seasoning to Taste
Parmesan Cheese (optional)
Preheat oven to 350.
Put the squash and onion in a large pot with a little bit of olive oil to prevent sticking. Saute till tender and most of the liquid is gone. I find that if you put the stove on Med High / High heat the water cook out of the squash much better than on medium heat (you tend to boil it more than saute).
Drain the squash and let sit in the colander for a while to release any extra moisture (can even be done several hours in advance and put in the fridge to drain).
Meanwhile cook the bacon in the pot and then add the sausage and brown it as well. Turn off the stove. Add the squash back to the pot. Season with creole seasoning / salt / pepper to taste. Add 3/4 cup panko to mixture and eggs and mix well. Add Shrimp. Transfer entire mixture to casserole dish, top with remaining panko and parmesan cheese if desired. Bake at 350 till mixture is hot and bubbly (30-45min) and shrimp are completely cooked.
Note: Panko can be omitted if preferred. If you cook the shrimp prior to going in the oven they can become rubbery and overcooked.
Makes 8-10 servings and approximately 275 calories per serving and 14 grams carbs (I make this a little different every time depending on what I have in the house so this is an approx estimate). Goes great with a salad for a complete meal.
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Me: 26; DH: 31
Married June 2007 New Orleans
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