acorn squash, veggies & shrimp

what’s for dinner?

There are times when I come back from work and I feel so tired to make a meal. On days like this, I wish had homemade dinner leftovers from the previous day. However, with no leftovers, I am compelled to make a quick, simple and healthy meal rather than ordering food. Reason being that I love to know what goes into my food and the manner in which it was prepared.

Here is an easy and healthy recipe that I recommend that you try out next time you are tired and have little time on your hands – roasted acorn squash with vegetables & shrimp.

roasted acorn squash

Ingredients for roasted acorn squash recipe (Serving for 2):

  • ½ of a acorn squash
  • 2 fresh beets chopped into cubes
  • ½ cup of organic cherry tomatoes (Note, regular tomatoes should suffice)
  • ¼ of a green bell pepper
  • ¼ of a red bell pepper
  • ½ cup of uncooked peeled shrimp
  • ½ of an onion
  • ½ teaspoon of garlic
  • olive oil (Substitute for butter)
  • freshly cracked black pepper
  • ½ teaspoon of fresh chopped parsley

Instructions

Pre-heat the oven to 350 degrees.

Wash the acorn squash and pat dry. Cut it into 2 halves. Since we only need half of the acorn squash, wrap the other half and store in the refrigerator for next.

Using a spoon or an ice cream scoop, remove the seeds and the fiber stuff from the center of acorn squash. Next, slice the squash into long pieces and then place into a large pyrex plate.

Throw in the chopped beets, cherry tomatoes, chopped or sliced green and red bell peppers, onions and garlic into the large pyrex plate with the acorn squash.

Drizzle with olive oil, sprinkle in some freshly cracked black pepper and a little bit of salt to taste.

Cover the pyrex plate with aluminum foil. Make sure all the edges of the pyrex are completely covered. This is important because once your ingredients starts roasting in the oven, you want to trap the heat and flavors. This way, you food cooks nicely and retains all the beautiful flavors.

Place the pyrex plate into the oven and baked for a full 35 minutes without opening the oven and/or the pyrex plate. After 35 mins, add the shrimp into the pyrex with the other ingredients and roast for an additional 10 minutes until the shrimp is cooked nicely.

Remove pyrex from the oven. Turn off oven.

Serve the roasted acorn squash, vegetables and shrimp into a plate. Sprinkle in your fresh parsley and enjoy with a glass of a chilled white wine. Bon Appetite!

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