Warm and cozy kale and shrimp 'pasta' bake

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


  1. Preheat the oven to 400 degrees
  2. 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)
  3. Melt 1 tbsp of the fat and pour over the squash
  4. sprinkle with salt and pepper
  5. cook until soft - about 30-35 mins

While the squash is baking...

  1. Melt another tbsp of fat in cast iron pan on the stove top
  2. Chop onions into small pieces and add to the fat, saute in the fat until soft
  3. While the onions are cooking de-steam and chop the kale, add into the cast iron pan with the onions
  4. Saute the kale until soft
  5. Add the shrimp (I used already cooked, baby shrimp)
  6. Turn the heat off. 
  7. Add the tomato sauce, coconut milk and eggs. Mix thoroughly
  8. Add the cooked squash
  9. If you are into dairy, totally grate some cheese and put it on top
  10. Bake for 40 mins until it feels set.
  11. ENJOY :)  
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