Shrimp Stuffed Delicata Squash recipe

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Ingredients

1 delicata squash, halved lengthwise and seeded
2 tablespoons water
2 teaspoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped bell pepper
¾ cup shrimp, peeled and deveined
¼ cup frozen corn
¼ cup frozen petite peas
½ teaspoon curry powder, or to taste
1 pinch salt and ground black pepper to taste

Nutrition Info

210.8 calories
carbohydrate: 32.3 g
cholesterol: 72.2 mg
fat: 5.7 g
fiber: 5.3 g
protein: 11.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 113.3 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place squash halves, hollow-side down, into a microwave-safe dish, pour in water. Cover with a paper towel or microwave-safe lid.

  2. Microwave squash until tender, about 15 minutes.

  3. Heat olive oil in a skillet over medium heat, cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas, cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.

  4. Scoop shrimp mixture into squash halves.

Recipe Yield

2 servings

Recipe Note

Delicata squash is a small oblong squash that has pale yellow skin with dark green stripes. It's sweet and smooth enough to eat plain, but the flavor really pops with this medley of shrimp and veggies. This recipe was a clean-out-my-freezer concoction that turned out to be tasty. For a light colorful meal, serve with a salad of mixed baby greens, cucumber, and toasted pine nuts.

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