How to Cook Yummy Keto Shrimp stuffed butternut squash

Keto Shrimp stuffed butternut squash. Want to lose weight, have more energy and burn fat for fuel? My new START TO KETO EBOOK is now available. Reviews for: Photos of Stuffed Butternut Squash.

It's best to pair this soup with a protein to balance the macronutrients, as the carbs are a little high compared to the protein. One easy way to balance that ratio is by simply adding shredded. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. You can have Keto Shrimp stuffed butternut squash using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Keto Shrimp stuffed butternut squash

1. Prepare 1 of butternut squash.
2. Prepare 150 gr of shrimps.
3. Prepare 1 of onion.
4. Prepare 2 of garlic cloves.
5. You need 150 ml of tomato sauce.
6. Prepare 1 of red bell pepper.
7. You need 3 tbsp of olive oil.
8. You need 150 gr of grated cheddar.
9. It's of Italian herbs.
10. Prepare of Salt and pepper.

Because when you put your mind to it, anything can become a pasta noodle. Add the summer squash noodles and parsley to the pan and toss to distribute the shrimp and coat the noodles in sauce. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior.

Keto Shrimp stuffed butternut squash instructions

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!.

Bacon and Parmesan add richness and shrimp and butternut squash lighten things back up. I love butternut squash and shrimp but would not have thought to pair them together. Stir in squash and bell peppers. We played around in the test kitchen and discovered that the long skinny top half of a butternut squash works perfectly! Using slotted spoon, transfer to medium bowl.

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