Not low-fat, but low-carb and full of protein and nutrients. A 'treat' meal. May top with an additional sprinkle of grated Parmesan cheese and parsley. I prefer Himalayan salt.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.

  • Bake in the preheated oven until tender, 35 to 40 minutes.

  • Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.

  • Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.

  • Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.

Cook's Notes:

Use your preferred seafood - prawns, scallops, salmon, or white fish.

Use coconut or olive oil in place of avocado oil.

Use heavy cream in place of half-and-half.

Nutrition Facts

550 calories; protein 23.2g; carbohydrates 23.7g; fat 41.9g; cholesterol 185.3mg; sodium 1019.8mg. Full Nutrition
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