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Home Chilis Chicken Tortilla Soup With Enchilada Sauce

Stuffed Acorn Squash Recipe

Ingredients

How to make it

  • 1) Preheat oven to 350 deg
  • 2) Detail, devien and clean shrimp tails if not already done. Clean mushrooms, peel garlic, and separate stem from pepper
  • 3) Place squash in baking dish. Roast for 35 minutes
  • 4) While squash is baking, process the mushrooms, 4 garlic cloves, onion, chili pepper, and half the crackers together. Set aside UP TO 1/4 cup of this mixture for the sauce.
  • 5) Process 14 shrimp and the rest of the crackers together. (I like to add some crackers to the shrimp because it makes easier to remove from the processor)
  • 6) Mix the mushroom mix with the shrimp mix, add a pinch of salt and pepper.
  • 7) Remove squash from oven and plunge into bowl of ice water. Remove the stem-cap. Core, and de-seed. Like hollowing out a pumpkin, but be sure to leave squash meat inside, about the top-knuckle of your thumb's worth.
  • 8) Spoon stuffing into squash hole, place back in oven for 20 minutes.
  • You can cut the stuffed squash in half for 4 servings before or after baking stuffed. Just cut before you plate and sauce
  • ***Enjoy with sauce and salad!***
  • ***Sauce directions***
  • 1) Mince last garlic clove
  • 2) Melt butter over med-low heat in saucepot.
  • 3) Add flour and quickly whisk together to avoid lumps. You're making a light roux.
  • 4) Add minced garlic and (saved) mushroom mixture, stir together with roux.
  • 5) Add milk and stir.
  • 6) Add curry powder, stir.
  • 7) Add remaining shrimp and GENTLY stir until sauce reaches desired thickness.
  • 8) Assemble whole shrimps on squash and plate, pour sauce over the top. Take photo and Eat.

Reviews & Comments 1

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  • chefmal 12 years ago
    Hell yeah. This looks awesome!
    Was this review helpful? Yes Flag

The Cook

pingusan Cedar Rapids, IA

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