Spaghetti Squash and Seafood Casserole

pstrongServes 2/strong/p
h3Notes from the Chef/h3
pOn the palate, this is a great substitute for a seafood risotto. The process is totally different, but the end result is amazing. /p
pThe hardest part is cutting the squash in half. /p
pIf you are using shrimp or scallops alone, season them with pepper and 1 clove of minced garlic and roast in a 400 F oven for 4-5 minutes or until the shrimp turns pink and/or the scallops lose their translucent look. /p
pI prepare this recipe hours ahead and even the day before up to the final baling. /p
pIf you are not a fan of shellfish, replace it with 4-5 ounces of smoked salmon or chicken./p
h3Ingredients/h3
ul
li1 spaghetti squash (2-3 lbs)/li
liSalt and pepper to taste/li
li8-10 oz cooked lobster meat, crab, shrimp or scallops (alone or in combination)/li
li10 oz baby bella or crimini mushrooms/li
li1 shallot, minced/li
li3 tbsp butter/li
li¼ cup heavy cream/li
li½ cup grated Parmesan cheese/li
li¼ fresh parsley, chopped/li
li¼ cup panko/li
/ul
h3Preparation/h3
ol
liPreheat the oven to 350 F./li
liCut squash in half lengthwise. Scrape out the seeds and pith. Sprinkle with salt and pepper. Place cut side down on a baking sheet lined with foil and sprayed with cooking spray. Bake for 30 minutes. Let cool for 30 minutes./li
liCut seafood into bite-sized pieces and set aside./li
liClean mushrooms and cut into quarters or sixths (depending on the size of the mushroom)./li
liSaute shallot in butter for 1 minute. Add mushrooms, salt and pepper and cook until the liquid just starts to come out from the mushrooms. Turn off the heat and add the cream, Parmesan cheese and parsley. Stir to combine./li
liUsing a fork, scrape the meat of the squash into a bowl. Add the mushroom-cream mixture and toss to combine. Add the seafood and combine so the seafood is evenly distributed. Turn out into an oven-proof baking dish sprayed with cooking spray. Smooth mixture. Top with panko. Bake at 350 for 30 minutes until the top starts to brown lightly./li
/ol
pChef's serving suggestion: This is so good and rich I would serve it with just tomato wedges lightly drizzled with balsamic vinegar./p
h3Nutrition Information/h3
ul
liNet carbohydrates: 20g/li
/ul
pciteSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a/cite/p