What a pleasant surprise! I just started throwing leftovers together and added some homemade mushroom soup and Cheddar cheese and BAM! A tasty, creamy seafood dinner! And so nutritious, too! You really NEED to try this! This recipe is suitable for all phases of Atkins. If you look closely, you may notice some grains of rice. I had about 1/2 cup cooked wild rice in my freezer and I threw that in, too. You could omit that for lower carbs, but it sure added a nice nutty taste to the dish. Lower-carb hemp hearts would be a better choice for that nutty flavor when I make this next time.
This recipe is suitable once you get to Phase 2 of Atkins. Suitable for Induction without the wild rice addition. Paleo-Primal followers will also need to make dairy modifications to enjoy this.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php
DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
4 T. unsalted butter
½ c. green bell pepper, chopped
3/4 c. celery chopped
2 oz. onion, chopped
1½ c. small Japanese eggplant, sliced (the purple kind, although the black can be diced and used instead.)
1½ c. cooked spaghetti squash threads (the threads of one half a 6″-7″ squash)
6 oz. cooked crawfish tail meat
4 green onions, chopped
1/8 tsp. salt (omit if you used salted butter above)
1/4 tsp. my Seafood Spice Blend
½ batch (store the rest for another casserole) Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup
¼ c. heavy cream
½ c. cooked wild rice (omit for Atkins Phase 1 Induction)
1 c. shredded Cheddar cheese
DIRECTIONS: Preheat oven to 350º. Melt butter over high heat in large non-stick pan. Add the celery, onion and bell pepper. Saute until nearly tender. Add the eggplant and saute until half cooked. Stir in the spaghetti squash threads, crawfish and green onion. Cook a couple minutes only.
Add the salt and spice mix. Stir in the soup, cream, wild rice (if using) and finally the cheese. Scoop into a greased baking dish or back into the spaghetti squash shells if you want to. Bake at 350º for 30 minutes and serve with a nice salad.
NUTRITIONAL INFO: Makes six 1-cup servings, each contains:
23.8 g fat
10.68 g carbs, 2.46 g fiber, 8.22 g NET CARBS
11.1 g protein
574 mg sodium