Products used are listed below:
Duxtop 1800W Portable Induction Cooktop – https://amzn.to/3bTzR0o
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Keto Seafood Squash Casserole
9 medium sized Yellow Squash
½ tsp. Sea Salt
½ tsp. Black Pepper
1 tsp. Smoked Paprika
1 tsp. Garlic Powder
1 tsp. Onion Powder
12 oz. Peeled, deveined, tail-off small shrimp
8 oz. Lobster Meat
1 tsp. Old Bay Seasoning
2 c. Colby & Monterey Jack Cheese
1 c. Fried Onions
Cheese Sauce:
1 ½ c. Heavy Cream
½ c. = 1 stick of butter
2 Tbsp. Yellow Mustard
5 c. Shredded Colby & Monterey Jack Cheese
Seasoning Blend (All mixed together):
½ tsp. Sea Salt
½ tsp. Black Pepper
1 tsp. Smoked Paprika
1 tsp. Garlic Powder
1 tsp. Onion Powder
1. Preheat the oven to 350°F / 177°C degrees.
2. Spray casserole dish with Avocado Oil and set the dish aside.
3. Slice up the squash. Be sure to discard the ends of the squash.
4. Season the squash with the Seasoning blend. Pour half of the blend onto the squash and mix well. Add the remaining blend to the squash and be sure to incorporate the seasoning well onto all of the squash.
5. Season the lobster and shrimp with the Old Bay seasoning. Mix well and set aside.
6. On medium high heat place a pot on the stove and add heavy cream, butter, mustard, sea salt, pepper, smoked paprika, garlic powder, and onion powder. Stir well to incorporate all ingredients.
7. Start adding the 5 cups of cheese by the handful. Be sure to mix the sauce well between adding the cheese to the pot.
8. Let the sauce simmer for 5 minutes. Be sure to stir occasionally. The sauce will be thin as no thickener is used in this recipe. Feel free to add a keto friendly thickener if you desire a thicker sauce.
9. Pour the squash into a large pan to mix all ingredients well.
10. Add some cheese sauce and stir well.
11. Add the lobster & shrimp and mix everything together.
12. Add some shredded cheese (from the 2-cup portion) to the dish and mix well.
13. Continue to add more cheese sauce until you’ve reached your desired consistency. There may be cheese sauce leftover. *In the video, I added more sauce than I should’ve which resulted in too much/thin sauce in the end. The sauce is very tasty just too thin. It does warm up nicely for leftovers.* **Also, as the squash cooked it released water which further thinned out the sauce.**
14. Give the dish a final mix.
15. Pour the mixture into the prepared casserole dish.
16. Top the dish with aluminum foil and bake in the over for 40 minutes or until barely golden brown.
17. Remove from oven and top with fried onions. For a more Keto friendly version you could make your own fried onion or leave the onions off all together.
18. Bake to the oven uncovered for 5-10 minutes.
19. Remove from the oven and let rest for 10 minutes.
20. ENJOY
Servings: 12
Macros per serving:
Calories: 456
Fat: 36g
Total Carbs: 12.4g
Fiber: 1.7g
Protein: 23g
Net Carbs: 10.7g
Music: “Moonlight” by Alvin Risk via iMovie licensed by Apple
Instagram: @TorysKetoEats (https://www.instagram.com/torysketoeats/)
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