Shrimp And Squash Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
• Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
• Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Steps:

• Preheat oven to 350 degrees.
• Place squash and onion in a large pot. Add 1/4 cup of water. Cover and cook over medium-high heat, stirring often, until the squash is no longer white and hard in the center - this usually takes about 10 minutes, but could take longer if your squash slices are very thick. Drain the squash well.
• While squash is cooking, put butter, Velveeta and milk in a microwave safe bowl. Cover bowl loosely with waxed paper and microwave on high, stopping to stir mixture every 30 seconds or so.
• When butter and velveeta are melted, remove bowl from microwave.
• Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste.
• You may top with breadcrumbs or additional cracker crumbs if you like.
• Bake at 350 degrees for 30 minutes.

Steps:

• Add shrimp to boiling salted water. Boil till shrimp is pink, about seven minutes. Drain and peel. Melt butter and add onion. Saute till onion is clear. Add shrimp and squash saute until onion is tender. Remove from heat. Add bread crumbs and stir well.
• Place in nonstick baking dish. Top with lots of Kraft American Cheese.
• Bake in 350°F oven until cheese is browned.

Steps:

• Wash and dry squash. Cut crosswise into 1/4-inch slices. Thoroughly rinse shrimp under cold water. Drain. Heat the two tablespoons butter in a saucepan. Blend in flour, salt, and pepper. Cook until it bubbles. Remove from heat and gradually add chicken broth, stirring constantly. Bring to boil for 1 or 2 minutes. Blend in whipping cream and minced onion. Mix in the raw shrimp. Place a layer of squash in the bottom of a 1-1/2 quart casserole and spoon half of the shrimp sauce over the squash. Repeat layers with remaining squash and shrimp sauce. Cover tightly and set in a 400°F oven for 30 minutes. Meanwhile, toss crumbs and Parmesan cheese with melted butter. After 30 minutes, remove casserole from oven and reduce heat to 350°F. Remove cover and top with the crumb mixture. Return to the oven for 15 minutes, or until crumbs are golden brown.