Shrimp stuffed squash

It’s hard to believe that Dan hadn’t had any squash before this year.  We each have our own favorites, and acorn squash is Dan’s.  I love that the acorn squash is it’s own bowl.

Acorn Squash-16
Stuffed squash with rice, shrimp and spinach
adapted from Clean Eating
  • 1 cup rice
  • 9 oz shrimp, chopped small
  • 3 small acorn squash, halved and seeded
  • 3 oz spinach, chopped
  • cooking spray
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 tsp dried thyme
  • 1/3 cup bread crumbs
  • 2 tsp olive oil
Preheat oven to 375.

Cook rice according to package directions.  About three minutes before the rice is finished add the shrimp and continue to cook covered until the rice and shrimp are cooked through.  Remove the pot from the heat and let it stand.

Coat a large baking pan with cooking spray or cover with parchment paper.  Sprinkle the inside of the acorn squash with salt and pepper.  Place squash cut side down on the baking sheet and roast about 30 minutes (when they are easy to pierce with a knife.  Remove from the oven.

Move the shrimp and rice mixture to a large bowl and add spinach, thyme, and some salt and pepper.  Fill the squash halves with the rice mixture and sprinkle with bread crumbs.  Sprinkle the bread crumbs evenly over the squash.  Place the squash back into the oven for about 20 more minutes.
Daily Eats-1

Nutritionals (Serves 6): Cals: 290, Fat: 4, Carb: 53, Fiber: 6, Protein: 15.