I have had a butternut and acorn squash staring at me for a while now and I knew I had to make something with it. I really DO enjoy eating squash and since it is the season for it I will be making a soup with the butternut later on.
We had a gorgeous sunny day yesterday. It inspired me to be inventive especially while listening to a great CD, which I recommend. Anna Netrebko and Rolando Villazon:Duets by far is a great CD on duets from famous operas. Let’s face it! It inspired this “autumn misses summer” dish.
I really have not ever heard of squash mixed with shrimp but it sounded appetizing and a nice challenge. DO you know that roasting squash is SO easy? I need to do it more often and even more so with squash I have never tasted before. If you could only see the heirloom squash and varieties at the Farmer’s Market, you would be going nutty like me! 🙂
Once I started making the dish I then decided to make quinoa as a side dish to accompany this hearty meal. My mom has been telling me about quinoa for a while, but it just had not convinced me. The last time I was in town, she sent me away with 2 cups worth of quinoa from Whole Foods. Can you believe that after 8 months I finally used it! It was DELICIOUS! Enjoy trying this recipe!
Stuffed Acorn Squash with Shrimp Salad
serves 2
1 acorn squash, cut in half, not length-wise
salt and pepper
1 cup cooked shrimp, chopped
1/2 cup red pepper, chopped
1 avocado, chopped
1/4 cup red onion, chopped
2 tsp garlic powder
1 tsp cayenne pepper
olive oil
juice of 2 limes
2 tsp parsley flakes
Drizzle each half of the squash with olive oil, salt, and pepper. Place on a cookie sheet and cook for 45 minutes on 425F.
Meanwhile, prepare the salad. Place all ingredients in a bowl and toss with olive oil and lime juice. Add salt and pepper to taste.
Quinoa as a side dish: Cook 1 cup of dried Quinoa and cover with water. Cook for 10 minutes on medium-high heat. When they look transparent, drain excess water and drizzle a little olive oil, salt, and pepper.
