Stuffed Summer Squash with Shrimp

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Stuffed Summer Squash with shrimp and basil

Summer is upon us, and what better way to celebrate the bounty of the season than with a vibrant and flavorful recipe? Introducing our Stuffed Summer Squash with Shrimp recipe, a perfect blend of fresh, seasonal ingredients and hearty flavors.

This dish not only elevates the classic summer squash but also incorporates succulent shrimp, making it a protein-packed meal that’s both nutritious and satisfying. Ideal for summer parties, family dinners or a nutritious meal prep option, this recipe promises a delightful culinary experience.

Join us as we dive into the steps to create this visually stunning and deliciously complex dish that’s sure to impress at any summer gathering.

How to Make Stuffed Summer Squash

Introducing a perfect dish for a nutritious and satisfying meal: Stuffed Summer Squash with Shrimp. This recipe serves two, with each serving containing 325 calories. According to the Nutrisystem program, this meal counts as two PowerFuels, two Extras and one Vegetable.

Ingredients List

The ingredients are simple yet flavorful. You’ll need:

  • 2 yellow squashes
  • 2 tablespoons + 1 teaspoon olive oil, divided
  • 3 cloves of minced garlic
  • 1 chopped shallot
  • ½ pound of shrimp, deveined and tails removed
  • 1 tablespoon chopped basil
  • ¼ cup grated parmesan cheese
  • Black pepper, to taste

Preparation of Squash

Begin by preheating your oven to 400 degrees. Slice each squash in half lengthwise and scoop out the centers to form ‘boats,’ setting the scooped-out flesh aside (you’ll use this later). Brush the squash boats with one teaspoon of olive oil and place them cut-side down on a baking sheet, baking them for 20 minutes until they’re soft.

Making the Filling

While the squash is baking, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the garlic and shallot until they turn translucent. Add the shrimp and continue to sauté until they’re fully cooked. Once done, transfer this mixture to a bowl, chop into smaller pieces and set aside. Using the same pan, add another tablespoon of olive oil and the reserved squash flesh, cooking until soft.

Stuffing and Final Baking

To assemble, mix the cooked shrimp, squash flesh, garlic, shallot, basil, parmesan cheese and a dash of black pepper together. Fill the softened squash boats with this mixture and return them to the oven for an additional five to 10 minutes, or until the cheese has melted and turned golden brown. This dish not only tastes great but also presents beautifully, making it a fantastic choice for any summer meal.

Customizing Your Stuffed Summer Squash

This versatile recipe for Stuffed Summer Squash with Shrimp can be easily customize, making it a flexible choice for any home cook. Here are some delightful variations to try:

  • Vegetarian Version: For a vegetarian alternative, replace the shrimp with a mixture of other proteins such as chopped mushrooms or tofu. These ingredients blend well with the other flavors and maintain the hearty texture of the dish.
  • Different Proteins: If shrimp isn’t to your liking or if you’re looking to experiment with other types of seafood, consider using crab meat or chopped cooked lobster for a luxurious twist. Alternatively, diced chicken or ground turkey can be used for those who prefer poultry.
  • Cheese Variations: While parmesan offers a nice salty and nutty flavor, try other cheeses like mozzarella for a gooey texture or a sharp cheddar for a more pronounced flavor. For a creamier filling, mix in some ricotta or goat cheese.
  • Add More Vegetables: Increase the nutritional value and color of this dish by adding spinach, kale or bell peppers to the stuffing. These vegetables add freshness, crunch and vibrant colors that make the dish even more appealing.
  • Spice It Up: If you enjoy a bit of heat, incorporate spices such as red pepper flakes, cayenne pepper or diced jalapeño peppers into the filling. This addition will give the dish a pleasant warmth that complements the sweetness of the squash and seafood.
  • Herb Infusions: While basil is used in the original recipe, other herbs such as thyme, oregano or a sprinkle of fresh dill could be used to vary the flavor profile. Each herb lends a unique touch that can completely transform the dish.

By customizing the recipe in these ways, you can cater to different tastes and dietary needs while keeping the meal exciting and new each time you prepare it. Refer to the Nutrisystem Grocery Guide for more information on counting ingredient swaps and add-ins.

If you’re looking for more ways to cook up summer squash this season, try this delicious Zucchini and Summer Squash Casserole recipe

Servings: 2

Calories per Serving: 325

On Nutrisystem, Count As: 2 PowerFuels, 2 Extras and 1 Vegetable

Ingredients:

  • 2 yellow squashes
  • 2 Tbsp. + 1 tsp. olive oil, divided
  • 3 cloves garlic, minced
  • 1 shallot, chopped
  • ½ lb. shrimp, deveined and tails removed
  • 1 Tbsp. chopped basil
  • ¼ cup grated parmesan cheese
  • Black pepper, to taste

Directions:

  1. Preheat oven to 400°F.
  2. Cut the yellow squash in half lengthwise. Scoop out the center to create boats. Chop what you scooped out and set aside for later.
  3. Brush both sides of the squash boats with 1 teaspoon of olive oil. Place cut-side down on a baking sheet.
  4. Bake for 20 minutes, until the squash are soft.
  5. In the meantime, heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the garlic and shallot until translucent. Add the shrimp and sauté until cooked through. Transfer the mixture to a bowl and chop into smaller pieces.
  6. Add 1 tablespoon of olive oil again to the pan and add the scooped out squash. Cook for a few minutes, until soft.
  7. Combine the shrimp, squash flesh, garlic, shallot, basil, parmesan cheese and black pepper. Fill the squash boats with the shrimp mixture.
  8. Return to the oven for 5-10 more minutes, until the cheese is golden brown.
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