Keto Shrimp stuffed butternut squash

Name: Keto Shrimp stuffed butternut squash
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 1 butternut squash; 150 gr shrimps; 1 onion; 2 garlic cloves; 150 ml tomato sauce; 1 red bell pepper; 3 tbsp olive oil; 150 gr grated cheddar; Italian herbs; Salt and pepper

Alina Ecaterina @alinaecaterina

#mycookbook

Alina Ecaterina @alinaecaterina

Saved

Ingredients

1h 30 min

2 people

1butternut squash
150 grshrimps
1onion
2garlic cloves
150 mltomato sauce
1red bell pepper
3 tbspolive oil
150 grgrated cheddar
Italian herbs
Salt and pepper

Saved

Steps

1h 30 min

1

Heat oven to 200° C. Line a tray with parchment paper.
2

Cut the squash in half, take the seeds out. Arrange them on the tray, face down, poke some holes. Bake for 30 min then turn them face up, sprinkle with salt and pepper and bake for another 20 min or until it's soft when poked with the fork.
3

When ready remove from oven and let it cool for few minutes. Keep the oven on.
4

Scoop the flesh in a bowl and keep the boats on side for later.
5

In a pan, heat the oil on medium heat. Add chopped onion and cook for 5 minutes, add garlic and chopped pepper and cook until everything is soft.
6

Add the flesh removed from the squash, the tomato sauce and mixed herbs and mix well, cook for 10-15 minutes.
7

Add shrimps and cook for another few minutes.
8

Fill the squash boats with the shrimp stuffing and top with grated cheese.
9

Return to oven and cook for another 15 minutes or until the cheese is melted and golden.
10

Garnish with fresh basil and salad. Enjoy!