Shrimp and Squash Casserole Cheesy Baked Shrimp and Summer Squash Casserole Ingredients: 1 tablespoon olive oil 1 pound shrimp, peeled and deveined 2 medium yellow squash, thinly sliced 1 zucchini, thinly sliced (optional for color contrast) 1/2 onion, finely chopped 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) 1/2 cup crushed butter crackers or panko breadcrumbs 1 tablespoon melted butter Chopped parsley, for garnish Directions: Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant, about 3–4 minutes. Add squash and zucchini to the skillet, season with salt, pepper, and paprika. Cook for 5–6 minutes until slightly softened. Stir in the shrimp and cook for 2–3 minutes just until pink. Remove from heat. In a large bowl, mix sour cream, mayonnaise, cheddar cheese, Parmesan, thyme, and red pepper flakes. Fold in the shrimp and squash mixture until well combined. Pour into prepared baking dish. In a small bowl, mix crushed crackers (or panko) with melted butter. Sprinkle evenly over the casserole. Bake uncovered for 20–25 minutes until golden and bubbly. Garnish with chopped parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 6 servings #shrimpbake #squashcasserole #comfortfood #southernrecipes #cheesycasserole #shrimpdinner #bakedshrimp #seafoodcasserole #summerrecipes #zucchinirecipes #easyentertaining #homemadegoodness #squashseason #weeknightdinner #onepanmeals #cheddarcheese #parmesanbake #familyfavorites #ovenbaked #herbyflavors This cheesy Shrimp and Summer Squash Casserole is what comfort food dreams are made of Bubbly, golden, and SO good!

Beef and Squash Medley Savory Ground Beef and Roasted Squash Skillet Ingredients: 1 lb (450g) ground beef 1 tablespoon olive oil 1 yellow onion, chopped 2 garlic cloves, minced 1 zucchini, chopped 1 yellow squash, chopped 1/2 teaspoon dried thyme 1/2 teaspoon smoked paprika Salt and pepper to taste 1 tablespoon tomato paste 1/4 cup beef broth or water 1 tablespoon chopped fresh parsley (optional) Directions: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes. Stir in tomato paste, thyme, paprika, salt, and pepper. Mix well. Add zucchini and yellow squash. Cook for 5–6 minutes, stirring occasionally, until vegetables are tender. Pour in beef broth and let simmer for 3 minutes, allowing the flavors to meld and liquid to reduce slightly. Garnish with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 340 kcal | Servings: 4 servings #beefrecipes #squashseason #easyweeknightdinner #comfortfood #lowcarbdinner #glutenfree #beefskillet #healthycomfortfood #groundbeefideas #homecookedmeals #quickdinner #zucchiniandbeef #squashrecipes #familyfriendlydinner #heartyandhealthy #veggiemedley #savoryskillet #paleoapproved #balancedplate #cozyfood Cozy up with this savory ground beef and squash medley—hearty, healthy, and ready in just 30 minutes! A simple weeknight win.

Shrimp and Spaghetti Squash Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Juice of half a lemon Directions: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells. Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon. Serve warm and enjoy! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 345 kcal | Servings: 4 servings #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!