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Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
30 mins
cook:
1 hr 12 mins
cool:
30 mins
bake:
30 mins
total:
2 hrs 42 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Microwave squash at HIGH 3 minutes. Cut each in half lengthwise. Carefully scoop out pulp into a bowl, leaving a 1/4-inch-thick shell. Finely chop pulp.

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  • Meanwhile, devein shrimp, if desired. Coarsely chop shrimp.

  • Melt 1/2 cup butter in a large, deep skillet or Dutch oven over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Reduce heat to low; add bell pepper and next 4 ingredients; sauté 12 minutes or until tender. Stir in squash pulp; cook, stirring often, 5 minutes. Stir in 1 cup breadcrumbs until combined. Remove from heat; stir in shrimp. Stir in salt and next 3 ingredients.

  • Microwave 2 Tbsp. butter at HIGH 10 to 15 seconds or until melted. Spoon squash mixture into shells, pressing down lightly. Sprinkle with remaining 1/4 cup breadcrumbs. Place squash in 2 (11- x 7-inch) baking dishes. Drizzle with melted butter.

  • Bake at 350° for 30 minutes or until lightly browned.

  • Note: For testing purposes only, we used an 1,100-watt microwave.

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