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Shrimp Stuffed Acorn Squash Recipe
|Acorn squash||2 Medium|
|Defatted chicken stock||2 1⁄2 Cup (40 tbs)|
|Seasoning mix||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|Onion powder||1 1⁄2 Teaspoon|
|Dried sweet basil||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Pepper white||1 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Shrimp||1 Pound (Medium Peeled)|
|Plain bagels||1 (Whole)|
|Chopped onions||2 Cup (32 tbs)|
|Chopped green bell peppers||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Peeled diced apple||2 Cup (32 tbs) (Use 1 Large Piece)|
|Minced fresh garlic||1 Teaspoon|
|Apple juice||1⁄2 Cup (8 tbs)|
|Grated nonfat cheddar cheese/Grated nonfat muenster cheese||4 Ounce|
Serving size: Complete recipe
Calories 2049 Calories from Fat 104
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 701.4 mg
Sodium 7601.4 mg316.7%
Total Carbohydrates 334 g111.3%
Dietary Fiber 45.7 g182.8%
Sugars 63.8 g
Protein 173 g345%
Vitamin A 224.7% Vitamin C 747.3%
Calcium 319% Iron 232.7%
*Based on a 2000 Calorie diet
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.