Ingredients
- 1/2 Tablespoon extra virgin olive oil
- 1/2 of a medium onion, peeled & chopped
- 2 cloves garlic, peeled & chopped
- 1 Tablespoon tapioca flour (or flour)
- 1/2 – 3/4 cup milk
- 2 oz. Greek cream cheese (or Neufchatel)
- 4 oz. Parmesan, Asiago, Brie or other flavorful cheese, shredded or in small chunks (feel free to mix & match!)
- 10 – 12 oz. baby spinach (or frozen, thawed & drained of excess moisture)
- 1 6-oz. can of crab meat, drained (or 6 oz. lump crab meat)
- 2.5 oz. frozen peas
- 8 oz. medium peeled shrimp, tails off, chopped
- 1/2 – 1 teaspoon Old Bay Seasoning
- 1 teaspoon crumbled sage (or fresh, chopped)
Instructions
- Heat a medium saucepan over medium heat, add the olive oil, then saute the onion and garlic until the onion is soft and translucent. Stir in the flour to coat, then add 1/2 cup of milk. Add the cream cheese in bits and stir (squishing it on the sides) until melted completely. Stir in the shredded cheese, reserving some for the top. The sauce will be thick at this point.
- Stir in the spinach and cook until it wilts, then add the crab meat and peas. Stir in the shrimp and seasonings.
- If the sauce doesn’t thin out with the juices from the veggies, add more milk as needed. If the sauce is too thin, mix 1 Tablespoon cornstarch with 2 Tablespoons milk in a small bowl or cup, then slowly add bit by bit until the sauce thickens. Cook just until the shrimp turns pink.
- Sir in the seasonings, taste then add more seasonings, salt or fresh ground pepper to your liking. Serve and enjoy!
Notes
If you want to stuff this into a butternut squash, here’s how: Preheat the oven to 400 F. Cut the squash lengthwise, then use a grapefruit spoon to remove the seeds. You can cook the squash whole or lop off the hollow bowls at the end for single serving stuffed squash. Brush lightly with olive oil, then sprinkle with salt & pepper. Set on a rimmed baking sheet lined with silicon baking mat and cook until tender. Scoop the warm creamed spinach in, sprinkle with a bit more cheese and bake a little more until the cheese melts or gets lightly browned on top.
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