Warm and cozy kale and shrimp 'pasta' bake
I have been eating paleo for about 2 years. Before that I was *gasp* vegetarian for SIXTEEN years. Yup you heard me. 16. Friggen. Years. I can't even. Okay so there was a break between being a vegetarian and going paleo, but nothing of dietary interest really happened in that break. I mostly just floundered around trying to figure out what made me feel good. Then I found Robb Wolf and Diane Sanfilippo and it just clicked.
Look I don't judge you for how you want to eat. But I sure as heck do judge me. I felt like complete shit for years and yet couldn't give it up. You do you. Just do your research first and listen to your body. I have low iron and B12 despite eating meat for 5 years and really focusing on quality this last year. But they are both STILL low. Like I had to get B12 shots kind of low. I also was almost 50 pounds heavier and had daily headaches as a vegetarian. Turns out my body needed protein and fat and cannot handle grain of any kind. So that is me. Maybe I will talk more about these things later - but I really do not want to get dogmatic on you. I eat the way I eat because of the research I have done, the courses I have taken and how I feel.
BUT sometimes I miss pasta. Shitty white bread - nope. Crappy crackers - nope. Gross cookies - nope. But handmade, fresh pasta is just something else. Something I don't eat because of how it makes me feel. Sooooo I have decided to make my own pasta bake. There is no pasta in it...the 'pasta' is just butternut squash. Really there is nothing pasta-y about this, except I tried to duplicate that warm, cozy, rich, tomato-y feel. Nummy.
- 1 butternut squash
- 2.5 tblsp fat (butter, ghee, duck fat)
- Yellow onion
- 2 heads tuscan/black kale
- 1.5 cups baby shrimp
- 1/2 cup pasta sauce
- 1/2 cup full fat coconut milk
- 2 eggs
- salt and pepper
- Preheat the oven to 400 degrees
- Peel, de-seed and chop the squash. Spread it out on a baking tray (I used stoneware, but regular with parchment paper would work as well)
- Melt 1 tbsp of the fat and pour over the squash
- sprinkle with salt and pepper
- cook until soft - about 30-35 mins
While the squash is baking...
- Melt another tbsp of fat in cast iron pan on the stove top
- Chop onions into small pieces and add to the fat, saute in the fat until soft
- While the onions are cooking de-steam and chop the kale, add into the cast iron pan with the onions
- Saute the kale until soft
- Add the shrimp (I used already cooked, baby shrimp)
- Turn the heat off.
- Add the tomato sauce, coconut milk and eggs. Mix thoroughly
- Add the cooked squash
- If you are into dairy, totally grate some cheese and put it on top
- Bake for 40 mins until it feels set.
- ENJOY :)