Ingredients
2
2 servings
- •1 delicata squash, halved lengthwise and seeded
- •2 tablespoons water
- •2 teaspoons olive oil, or as needed
- •0.25 cup chopped onion
- •0.25 cup chopped bell pepper
- •0.75 cup shrimp, peeled and deveined
- •0.25 cup frozen corn
- •0.25 cup frozen petite peas
- •0.5 teaspoon curry powder, or to taste
- •1 pinch salt and ground black pepper to taste
Instructions
- Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
- Microwave squash until tender, about 15 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
- Scoop shrimp mixture into squash halves.
Nutritional Facts
Per 2 servings
- Calories: 211
- Carbohydrate: 32g
- Fat: 6g
- Fiber: 5g
- Protein: 12g
- Sugar: 8g
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