Best Shrimp Stuffed Delicata Squash Recipes

SHRIMP STUFFED DELICATA SQUASH

Shrimp Stuffed Delicata Squash image

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.

Provided by emily

Categories Appetizers and Snacks Seafood Shrimp

Time 35m

Yield 2

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 113.3 mg, Sugar 7.8 g

SHRIMP-STUFFED DELICATA SQUASH

Shrimp-Stuffed Delicata Squash image

Provided by Wanna Make This?

Categories main-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 delicata squash, sliced into 1 1/2- to 2-inch rings, seeds removed
4 tablespoons olive oil, plus more for drizzling
Kosher salt
1 medium red onion, diced
1 small yellow bell pepper, diced
2 cloves garlic
1 tablespoon smoked Spanish paprika
1 tablespoon harissa paste
1 tablespoon tomato paste
1 pound shrimp (31/36), peeled and deveined
2 tablespoons unsalted butter, cold
1 tablespoon cider vinegar
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Toss the squash with a drizzle of oil and some salt. Place on the prepared baking sheet and roast until fork tender, about 25 minutes.
Heat a 10-inch cast-iron skillet over medium-high heat and add 3 tablespoons of the oil. Once the oil is hot and shimmering, add the onions, peppers and a pinch of salt and cook until softened, about 3 minutes. Mince the garlic with a pinch of salt to help break it down. Stir it into the skillet along with the smoked paprika, harissa paste, tomato paste and the remaining 1 tablespoon oil and cook until caramelized, about 4 minutes. Stir in 1 cup of water and a large pinch of salt. Simmer until the sauce has thickened, 3 to 5 minutes.
While the sauce simmers, dice the shrimp into 1/2-inch pieces. Add the shrimp and butter to the sauce. Cook until the shrimp are cooked through, about 3 minutes. Stir in the vinegar to finish.
Plate 1 delicata ring per plate and heap the shrimp into the center of the squash. Top with a sprinkle of parsley.