Thai Coconut Shrimp Stuffed Acorn Squash
Bold Thai flavors meet creamy acorn squash in this shrimp-stuffed recipe, brimming with coconut, curry, and fresh basil for a cozy meal.
Servings: 4 people
Equipment
- Baking Sheet
- Knife
- Cutting board
- Spoon (for removing seeds)
- Skillet
- Wooden spoon or spatula
- Grater (for ginger)
- Measuring Spoons
- Measuring cup
Ingredients
- 2 medium acorn squashes halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Filling:
- 1 tbsp coconut oil or olive oil
- 1/2 lb shrimp peeled and deveined (or tofu for a vegetarian option)
- 1 small onion finely diced
- 1 clove garlic minced
- 1 tbsp fresh ginger grated
- 1-2 tbsp Thai red curry paste adjust to taste
- 1 cup coconut milk full-fat for creaminess
- 1/2 tbsp rice vinegar
- 1/2 red bell pepper thinly sliced
- 1/2 cup fresh spinach roughly chopped
- 1/4 cup fresh basil leaves chopped
- 1 small jalapeño thinly sliced (remove seeds for less heat)
- Fresh lime zest optional, for garnish
Instructions
Roast the Acorn Squash:
- Preheat your oven to 400°F (200°C).
- Drizzle the cut sides of the acorn squash halves with olive oil, and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
Prepare the Filling:
- While the squash is roasting, heat the coconut oil in a large skillet over medium heat.
- Add the onion and sauté for 2-3 minutes until it begins to soften.
- Add the garlic, ginger, and Thai red curry paste, and cook for another 1-2 minutes, stirring, until fragrant.
Cook the Shrimp and Vegetables:
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. (If using tofu, cook until slightly golden on each side.)
- Add the coconut milk and bring to a gentle simmer. Stir in the rice vinegar, red bell pepper and spinach, cooking for another 1-2 minutes until the spinach wilts and the peppers soften slightly.
Finish with Basil and Jalapeño:
- Stir in the chopped basil leaves and half of the jalapeño slices. Taste and adjust seasoning, adding more salt or curry paste if needed.
Assemble the Stuffed Squash:
- Once the acorn squash halves are tender, remove them from the oven and flip them cut side up.
- Spoon the coconut shrimp mixture into each squash half, filling generously.
Garnish and Serve:
- Top each stuffed squash with additional fresh basil, the remaining jalapeño slices, and a sprinkle of lime zest for extra brightness, if desired.