- 1 delicata squash, halved lengthwise and seeded
- 2 tablespoons water
- 2 teaspoons olive oil, or as needed
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 3/4 cup shrimp, peeled and deveined
- 1/4 cup frozen corn
- 1/4 cup frozen petite peas
- 1/2 teaspoon curry powder, or to taste
- 1 pinch salt and ground black pepper to taste
- 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.
09/19/2019
recipepes.com
shrimp stuffed delicata squash, recipe
PT15M
PT1H
5
455 calories
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