Shrimp Stuffed Acorn Squash Recipe
Ingredients
| Acorn squash | 2 Medium | |
| 2 1/2 cups defatted chicken stock, in all | ||
| Seasoning mix | ||
| Sweet paprika | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Onion powder | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons dried sweet basil leaves | ||
| Garlic powder | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper white | 1 Teaspoon | |
| Dried thyme leaves | 1 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Black pepper | 1/2 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Medium shrimp | 1 pound, peeled | |
| 1 whole plain bagel | ||
| Onions | 2 Cup (16 tbs), chopped | |
| Green bell peppers | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Apple | 2 Cup (16 tbs), diced | |
| Garlic | 1 Teaspoon, minced | |
| Apple Juice | 1/2 Cup (16 tbs) | |
| 4 ounces grated nonfat Cheddar or Muenster cheese | ||
Directions
Preheat the oven to 350°.
Cut the unpeeled squash in half crosswise and scrape out the seeds and membranes.
Cut a thin slice off the stem and blossom ends so all the halves can stand without tipping.
Place the squash halves in a 9 X 9 X 2-inch baking pan, with 1 cup of the stock.
Cover with foil and bake until tender, about 45 to 50 minutes.
When the squash is cool enough to handle, scoop out the meat from the shells, leaving just a thin layer with the skin.
Set the squash shells aside.
Transfer the meat to a large bowl, mash it with the side of a large spoon to break it up, and set it aside.
Meanwhile, combine the seasoning mix ingredients in a small bowl.
Select 12 of the most perfect shrimp and set them aside for garnish.
Cut the remaining shrimp into 1/2-inch pieces and sprinkle them with 2 teaspoons of the seasoning mix; blend in well and set aside.
Stand the bagel on its side, cut it into 3 even rings, then toast and cut the rings into 1/4-inch cubes.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, apple, and remaining seasoning mix to the skillet.
Cook 10 minutes, scraping the bottom of the skillet to clear it of all brown bits.
Add 1/2 cup stock and the garlic, scrape the bottom of the skillet, and cook 5 minutes.
Stir in the apple juice and another 1/2 cup stock, clear the bottom and sides of the skillet, and add the shrimp.
Stir together and cook 3 minutes.
Turn off the heat, add the bagel cubes and mix thoroughly.
To make the stuffing, transfer the mixture from the skillet to the bowl with the reserved squash, and fold in until ingredients are thoroughly combined.
Preheat the oven to 450°.
Place 1 cup of the stuffing in each squash shell, and garnish each with 1 ounce of the grated cheese and 3 of the reserved whole shrimp.
Place the stuffed squash in a baking pan, add 1/2 cup stock, and bake until the cheese is melted and brown on top, about 14 to 15 minutes.
To serve, place 1/4 of the remaining stuffing on each plate, form a shallow nest with the back of a spoon, and place a stuffed squash half in each nest.
Cut the unpeeled squash in half crosswise and scrape out the seeds and membranes.
Cut a thin slice off the stem and blossom ends so all the halves can stand without tipping.
Place the squash halves in a 9 X 9 X 2-inch baking pan, with 1 cup of the stock.
Cover with foil and bake until tender, about 45 to 50 minutes.
When the squash is cool enough to handle, scoop out the meat from the shells, leaving just a thin layer with the skin.
Set the squash shells aside.
Transfer the meat to a large bowl, mash it with the side of a large spoon to break it up, and set it aside.
Meanwhile, combine the seasoning mix ingredients in a small bowl.
Select 12 of the most perfect shrimp and set them aside for garnish.
Cut the remaining shrimp into 1/2-inch pieces and sprinkle them with 2 teaspoons of the seasoning mix; blend in well and set aside.
Stand the bagel on its side, cut it into 3 even rings, then toast and cut the rings into 1/4-inch cubes.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, apple, and remaining seasoning mix to the skillet.
Cook 10 minutes, scraping the bottom of the skillet to clear it of all brown bits.
Add 1/2 cup stock and the garlic, scrape the bottom of the skillet, and cook 5 minutes.
Stir in the apple juice and another 1/2 cup stock, clear the bottom and sides of the skillet, and add the shrimp.
Stir together and cook 3 minutes.
Turn off the heat, add the bagel cubes and mix thoroughly.
To make the stuffing, transfer the mixture from the skillet to the bowl with the reserved squash, and fold in until ingredients are thoroughly combined.
Preheat the oven to 450°.
Place 1 cup of the stuffing in each squash shell, and garnish each with 1 ounce of the grated cheese and 3 of the reserved whole shrimp.
Place the stuffed squash in a baking pan, add 1/2 cup stock, and bake until the cheese is melted and brown on top, about 14 to 15 minutes.
To serve, place 1/4 of the remaining stuffing on each plate, form a shallow nest with the back of a spoon, and place a stuffed squash half in each nest.
Chef
