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Creamed Shrimp & Corn Stuffed Acorn Squash

Okay so you've probably had creamed corn before but I can guarantee you've never had it like this. Delicious creamed corn tossed with pan seared shrimp and served in a roasted acorn squash shell.

I love that this meal taste super hearty and satisfying but is full of all the delicious nutrients we need in a meal. I paired this a little bit of herby sockeye salmon I had leftover for an extra punch of protein but that it absolutely not necessary, this dish can be a meal on its own!

I love using part almond milk and part half and half in my creamy delicious. You don't sacrifice any flavor or creaminess but the result is a much lighter dish that doesn't leave you feeling heavy like some cream sauces do to me. If your belly is a heavy cream girlie, get after then and bump it up to half a cup but my personal preference is below.


Creamed Shrimp & Corn Stuffed Acorn Squash

2 Servings | Cook time: 50 minutes

Notes: Did you know creamed corn can be an entire meal? Well it can and shockingly with a little help from some delicious protein and vegetables!


Ingredients:

  • 1 acorn squash, halved

  • 1/2 tbsp olive oil

  • 1/4 cup onion, 50g, diced

  • 1 garlic clove, minced

  • 2 tbsp half and half

  • 1/2 cup low sodium chicken broth

  • 1/2 cup unsweetened original almond milk

  • 1/4 cup grated parmesan cheese

  • 1/2 tsp dried rosemary

  • 1 tsp fresh thyme or 1/2 tsp dried

  • 1/2 cup corn

  • 1/2 lb shrimp, peeled and deveined

Directions:

  1. Preheat oven to 400F.

  2. Cut acorn squash in half and scoop out the seeds. Spray with nonstick olive oil spray and season with salt and pepper. Place halves, flesh side down on a foil lined baking sheet. Bake in the oven for about 45-50 minutes or until the squash is fork tender.

  3. When there’s about 10 minutes left on the squash, begin the filling. Heat a sauté pan over medium heat and spray with nonstick olive oil spray. Add shrimp and season with rosemary and thyme. Seay about 2 minutes per side or until nearly pink.

  4. Remove shrimp and set aside. Add olive oil and onions to the pan. Sauté for 2 minutes or until onions start to soften. Add garlic and corn to the pan and stir to combine for a minute or two.

  5. Whisk in half and half, chicken broth and almond milk. Return the shrimp to the pan. Simmer until the liquid reduces by about half. Lean on the side of more liquid since the cheese with thicken it as well.

  6. Turn off the heat and stir in parmesan cheese.

  7. Remove the squash from the oven and place flesh side up on a plate.

  8. Divide the shrimp mixture between the squash halves. Serve warm!



 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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