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Stuffed Butternut Squash with Shrimp Stuffing
1 butternut squash
1 pound shrimp, peeled and deveined, cut in half-inch pieces
¼ cup olive oil
1 ¼ cup Stove Top Stuffing Mix (savory herbs)
½ cup chicken broth
1 Tbsp dry white wine
1 tsp hot sauce
¾ cup shredded Parmesan cheese, divided
½ tsp salt
½ tsp pepper
Pre-heat oven to 350⁰F
Cut squash length wise, remove seeds.
Place squash in 9x13 baking dish, skin side up. Add 2 cups water to dish.
Place in oven and bake 1 hour.
While squash is baking, add olive oil to frying pan and cook shrimp until pink. Add stuffing mix, chicken broth, dry white wine, hot sauce, salt and pepper. When liquids are absorbed add ½ cup shredded Parmesan, mix together.
Remove baked squash from oven. Remove excess liquid and flip squash over.
Stuff squash with shrimp-stuffing mixture and top with remaining shredded Parmesan.
Place back in over for 10 minutes. Remove and serve.
1 pound shrimp, peeled and deveined, cut in half-inch pieces
¼ cup olive oil
1 ¼ cup Stove Top Stuffing Mix (savory herbs)
½ cup chicken broth
1 Tbsp dry white wine
1 tsp hot sauce
¾ cup shredded Parmesan cheese, divided
½ tsp salt
½ tsp pepper
Pre-heat oven to 350⁰F
Cut squash length wise, remove seeds.
Place squash in 9x13 baking dish, skin side up. Add 2 cups water to dish.
Place in oven and bake 1 hour.
While squash is baking, add olive oil to frying pan and cook shrimp until pink. Add stuffing mix, chicken broth, dry white wine, hot sauce, salt and pepper. When liquids are absorbed add ½ cup shredded Parmesan, mix together.
Remove baked squash from oven. Remove excess liquid and flip squash over.
Stuff squash with shrimp-stuffing mixture and top with remaining shredded Parmesan.
Place back in over for 10 minutes. Remove and serve.