Eventually I had all 5 pounds in there, with the bottom burnt, and (as described) a soup of squash water boiling my squash. I’m looking at a mountain of squash I’ve never worked with before. If the sausage and bacon have not rendered enough fat to cook the squash, then add some butter to the pot. Cover bowl loosely with waxed paper and microwave on high, stopping to stir mixture every 30 seconds or so. Have you ever wondered what made someone pick up something as strange-looking as an artichoke and think, “I bet this would make a delicious snack!” {Or am I the only one that wastes valuable — not to mention limited!– energy and brain power on such ridiculous thoughts?}. Beat the eggs in a small bowl and pour over the squash mixture. I believe a “casserole” dish is something like 12×9, right? What a great recipe. Immediately add squash, zucchini, tomato, and vegetable seasoning and mix to incorporate. It will shrink as you cook it though, the squash will become pliable and soft. Swap out the protein to change it up or use your favorite veggie in place of meat to keep it meatless. What a coincidence, my mother just sent me a recipe that combined sausage (in this case Spanish Chizero) with haddock – weird I thought, seafood and sausage but it was very tasty. Though I went right back to my jarred artichoke-loving ways, I’m glad I took the time to try cooking one for myself! It comes out to about a cup when I crush them up using my Cuisinart. Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste. It is in the oven right now. Not I, that’s for sure. I’ve made this many, many more times now, it’s one of my favorites, and here’s my tips for anyone who wants to try: 1. Bake until hot and bubbly, approx. I made this last night, and it turned out to be much more difficult than it looks, but also more forgiving. You can certainly go too far in that dire... Holiday get-togethers can be dicey, even uncomfortable, for those of us who eat a “weird” diet. Don’t worry about browning the squash. Thankfully, I had read this comment and knew it could turn out well regardless My squash and zucchini definitely boiled in their own juice, despite cooking in a wok with lots and lots of surface area, but it still turned out well enough that even the kids ate it. 6. I simply poured some of the excess liquid out after mixing in the shrimp and cheese. https://www.allrecipes.com/recipe/88102/shrimp-with-penne-and-squash Stir until thickened. Will make it tomorrow . That’s what I’m talking about. Who in their right mind would think to cook the thing up and then pluck its leaves one by one, scraping off the edible portions with their teeth? Add onions, carrots, and bell pepper. Better to be slightly underdone, than ruined. Do you think that those farmed shrimps are worth eating? Roasted spaghetti squash is smothered with rich and creamy sauce reminiscent of the ever-popular spinach and artichoke dip. What about the Tofurky veggie Italian sausage? Mirlitons have even more water in them than squash so they cook down to practically nothing. At this point I was committed, shrugged and stirred constantly until the liquid had cooked down a lot and I had squash mush, then followed the rest of the directions. As for the squash, it never really browned. One more check on the culinary skills list. Opportunity for fresh, nutritious, un processed (other than the picking!) I think the pots the OP mentions below are magic, but it doesn’t matter. All that armor-guarded exterior said to me was, “I will be far too much work to cook for a measly amount of food.” So, I always admired them from afar and then, if the need arose, I bought them prepared in a can, jar or bag in the frozen section of the grocery store and called it a day. Finally, I pulled one out and gave one of the leaves a tug — it came loose! Have you ever avoided an unexplored ingredient because you weren’t sure how to prepare it? Let me repeat that – don’t do it! As much as we loved the shrimp in this recipe, we can imagine that other types of seafood, like salmon or halibut, could be substituted with equally delicious results. I’d rather not scrape a quarter inch of burnt stuff off my pots every time! Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste. DON’T DRAIN THAT WATER! I started adding more squash to try to take some of the heat and/or rub off the burning parts, but no luck. Same experience as Kris. To rid of the extra liquid, before the cooling step, I used a slotted spoon and removed the mixture from the pot into a bowl first, then continued with the eggs, shrimp and cheese. Add shredded mozzarella and whisk until smooth. This will become a permanent fixture in my diet, for sure. Add 1/4 cup of water. The rest of this is very rambly about ways I would like to try to give it different texture, BUT I want to make it clear, I thought this dish was unbelievably good as is. Delicious! 3. That is FLAVOR – all your bacon and sausage and onion and butter juice, do not just drain that away to save time. We cubed it because we had this monster 2.5lb squash we recently picked. My squash never “browned” but I transferred after it was reduced. Stir occasionally. A couple of things, I did use some butter to help sautee the squash and I did not wait until all the liquid in the dish evaporated. Oh boy, am I excited! We use cookies to ensure that we give you the best experience on our website. Since I was going to be cooking the squash again in the oven I simply took it to that point and then drained some of the liquid. Stir to combine all ingredients then pour into a casserole dish. This is not a quick meal – it’s not complicated, but it takes time to let everything properly render and reduce. As you begin cooking, the shrimp, sausage and squash seem like three separate ingredients in the pot. We’re planning smaller holi... People rag on the holiday season for being too commercial. This is a great resource for those seeking healthy and sustainable seafood: https://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_search.aspx?s=shrimp, This looks really delicious and I have way too many squash. Total Carbohydrate This recipe sounds tasty!! I also made this tonight. Season to taste with garlic salt & pepper. Followed the rest of the recipe and baked it. Besides, it’s such a great dish for busy weeknights because: Few and simple ingredients: you need shrimp, zucchini, garlic, lemon, olive oil, salt and pepper – only 7 ingredients. I screwed up and bought cooked sausage so just added that at the same time as the shrimp. It still had tons of liquid after baking. I no longer burn my pots trying to brown it, so cleanup is easy. Added the squash, never could get it to brown or to get rid of the liquid. You can also roast the squash slices in the oven first on baking sheets which is how I cook squash a lot.