Garlic Herb Shrimp Stuffed Acorn Squash
A delicious and hearty dish featuring roasted acorn squash filled with garlic herb shrimp. Perfect for fall gatherings.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Skillet for cooking shrimp
- 1 bowl for mixing herbs
Ingredients
Main Ingredients
- 4 acorn squash halved and seeded
- 2 tbsp olive oil divided
- 1 lb shrimp peeled and deveined
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh dill chopped
- 1 lemon juiced
- Salt and pepper to taste
- 1/4 cup Parmesan cheese grated
Instructions
Preparation
- Preheat the oven to 400°F. Cut each acorn squash in half and remove the seeds. Brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add shrimp and cook for 2-3 minutes per side. Stir in parsley, thyme, dill, and lemon juice. Season with salt and pepper.
- Remove the squash from the oven and flip over. Divide the shrimp mixture evenly among the squash halves. Sprinkle with Parmesan cheese.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and golden.
Serving
- Serve the stuffed squash warm, garnished with additional fresh herbs if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: Ensure shrimp are cooked just right for a juicy texture. Let the squash cool slightly before stuffing to prevent overcooking the shrimp.
Ingredient Substitutions: Use butternut squash or pumpkin instead of acorn squash if desired. Substitute shrimp with scallops for a different twist.
How to Serve: Pair with a light salad or roasted vegetables for a complete meal.
Storage & Freshness: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the squash in advance and store in the refrigerator until ready to stuff and bake.
Ingredient Substitutions: Use butternut squash or pumpkin instead of acorn squash if desired. Substitute shrimp with scallops for a different twist.
How to Serve: Pair with a light salad or roasted vegetables for a complete meal.
Storage & Freshness: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the squash in advance and store in the refrigerator until ready to stuff and bake.