2 medium acorn squash
2 1/2 cups of defatted chicken stock *
Seasoning Mix
2 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp dried sweet basil
Shrimp Stuffed Acorn Squash |
1 tsp garlic powder
1 tsp dry mustard
1 dried thyme
1 tsp white pepper
1 Tb sweet paprika
1/2 tsp black pepper
1/2 tsp cayenne
1 lb medium shrimp
1 whole plain bagel
1 cup chopped celery
2 cups chopped onions
1 tsp minced fresh garlic
1 cup chopped green bell pepper
2 cups finely diced apple (1 large)
1/2 cup apple juice
4 oz grated non fat Cheddar or Muenster cheese
* find how to de-fat stock in the New Shrimp Remoulade recipe
Pre-heat oven to 350 Cut unpeeled squash in half crosswise, scrape out seeds and membrane. Level all ends, stem and blossom, so they won't tip while baking. Put halves in a baking dish with 1 cup of the stock. Cover with foil and bake until tender about 45-50 minutes. When squash is cool enough to handle scoop the meat from the shells leaving jut enough so they'll still holdup. Set them aside, put scraped squash into a large bowl mashing it with a large spoon so it will break up. Set aside. Combine the seasoning mix ingredients in a small bowl. Select 12 of the most perfect looking shrimp set aside for garnish. Cut the remaining shrimp into 1/2 inch pieces sprinkle them with 2 tsp of seasoning mix set aside.
Cut bagel in 3 slices toast then cut into 1/4 inch cubes. Pre-heat 12 inch heavy skillet (preferably non-stick) add onions, peppers, celery, apple and the remaining seasoning mix. Cook about 10 minutes continuously scraping the bottom, add 1/2 cup of stock and fresh garlic. (cook 5 min. more, don't stop stirring) add in the last of the apple juice and 1/2 cup stock. Add shrimp making certain nothing is sticking to anything. Cook 3 minutes more remove from heat add bagel cubes gently mixing thoroughly.
To make the stuffing transfer all from skillet to the bowl holding squash gently fold and toss until completely mixed. Fill acorn shells by transferring stuffing. (about 1 cup per shell) Garnish with reserved shrimp top with 1 oz of cheese. Add remaining stock to baking pan; bake in a 450 degree pre-heated oven . (14-15 min)
To make a lovey serving display use the last of the stuffing. Put a dollop on the plate press with spoon place each squash in it's own little nest .
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