It’s Bacon Week Day Three, y’all. You still feeling the bacon love? Doing some extra sit-ups to try to stay slim?

Well I have here a paleo dish I regularly make, a bacon sausage shrimp squash casserole. It feels absolutely decadent with all the delicious meats, and I often add large amounts of yellow squash and zucchini, tipping the proportion of vegetables to meat, and providing servings for multiple days.

For the purposes of this article (and because Kroger was out of zucchini), we have stuck more or less to the original recipe from Mark’s Daily Apple.

 

Start by cooking a sliced onion, with some garlic in a large skillet. Shortly after, add the bacon and sausage. No oil is required, as these fatty meats will provide plenty of their own. Continue until the sausage is partially browned, then add the sliced squash.

Then continue to cook until the meats and squash are mostly but not completely cooked. Then pour the contents of the skillet into a casserole dish. A 10″x15″ pyrex usually works fine for me.

Then crack an egg or two into the dish, and stir to distribute the egg even. Then place the raw shrimp evenly on top of the casserole. And sprinkle generously with parmesan cheese. You can also add some red pepper flakes, too, if that’s your kind of thing.

Then place the dish into the oven at 350º and cook for 20 to 25 minutes. This should cook the shrimp nicely without overcooking them. Same for the meat and squash, as well as cooking to eggs to help give the casserole some cohesion.

Then let the dish stand for 10 minutes or so, so you don’t scald your mouth. And you’ll be good to go.

I will say that this dish can get a little greasy, what with the bacon and sausage. If this sort of thing bothers you, you can mop it off with a paper towel. But if you’re paleo, then I know you won’t let a little animal fat scare you off.

Anyway, this is a huge favorite of the hubs and I. I hope you enjoy it, too. Happy Bacon Week, y’all.