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Hi, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, keto shrimp stuffed butternut squash. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Butternut squash can definitely be eaten on a keto diet. While winter squashes are higher carb than most vegetables they can still fit nicely into a low-carb high-fat diet. My view is that vegetables pack tons of nutrients and I'd rather my carb sources come from nutrient-packed food than processed junk.
Keto Shrimp stuffed butternut squash is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Keto Shrimp stuffed butternut squash is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook keto shrimp stuffed butternut squash using 10 ingredients and 10 steps. Here is how you can achieve it.
Preparation To Make of Keto Shrimp stuffed butternut squash:
- Make ready 1 butternut squash
- Get 150 gr shrimps
- Make ready 1 onion
- Get 2 garlic cloves
- Prepare 150 ml tomato sauce
- Make ready 1 red bell pepper
- Get 3 tbsp olive oil
- Make ready 150 gr grated cheddar
- Take Italian herbs
- Get Salt and pepper
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet.. Butternut Squash Shrimp Recipes on Yummly Butternut Squash Shrimp & Grits, Simple Roasted Butternut Squash, Savory Butternut Squash Casserole. Creamy Butternut Squash Shrimp Curry SoupBetter Homes and Gardens.
This Is To Make Keto Shrimp stuffed butternut squash:
- Heat oven to 200° C. Line a tray with parchment paper.
- 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.
- When ready remove from oven and let it cool for few minutes. Keep the oven on.
- Scoop the flesh in a bowl and keep the boats on side for later.
- 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.
- Add the flesh removed from the squash, the tomato sauce and mixed herbs and mix well, cook for 10-15 minutes.
- Add shrimps and cook for another few minutes.
- Fill the squash boats with the shrimp stuffing and top with grated cheese.
- Return to oven and cook for another 15 minutes or until the cheese is melted and golden.
- Garnish with fresh basil and salad. Enjoy!
Thai red curry paste, water, salt, butternut squash, evaporated fat. 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. Spiralized butternut squash noodles, fresh tomatoes, garlic and crispy streaky bacon topped with parmesan. An excellent low-carb recipe for lunch or dinner.
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