Shrimp Stuffed Delicata Squash
Ingredients35 m servings 211
- Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
- Microwave squash until tender, about 15 minutes.
- 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.
- Scoop shrimp mixture into squash halves.
Per Serving: 211 calories; 5.7 32.3 11.5 72 113 Full nutrition
ReviewsRead all reviews 4
This is really good. The curry really works with the squash and all of the ingredients together are quite tasty. I used 1/2 pound do shrimp which is just slightly more than the 3/4 c than the ...
I loved this recipe that uses my favorite squash! I liked how the curry worked so well with the squash and shrimp. I thought it needed a bit of creaminess to distribute the flavors, so added abo...