Lobster & shrimp stuffed acorn squash

I watch a LOT of Food Network.
So much so that I feel as though I’m BFF’s with Bobby, Ree, Scotty (so hottie) and Ina.

One of my favorite shows is Chopped, but I’ve always been confused about one thing the judges seem to point out anytime seafood makes a basket appearance:

Seafood and cheese don’t go.

Where did this ridiculous notion first start?
I can think of 500 different delicious dishes that combine 2 of my all time favorite ingredients!

Hello lobster mac and cheese?
Shrimp scampi?
Crab rangoon?
Crab stuffed mushrooms?
Shrimp alfredo?

Food Network stars- ya’ll crazy.
But I still <3 you.

Well, I’m breaking all of the rules here with this recipe for lobster and shrimp stuffed acorn squash. And you know what? I don’t care. Because this concoction is sooooo delicious.

Don’t have lobster? Just use shrimp. Don’t like shrimp? Just use the lobster. Or lump crab meat! Or scallops!

The best thing about this recipe is it’s a sneaky way to get your pickiest eater to each squash! Acorn squash is the perfect vessel for this recipe because it’s naturally buttery and tender.


Lobster and Shrimp stuffed acorn squash serves 2
1 whole acorn squash (health benefits)
1 steamed lobster tail (if using frozen, defrost and remove meat from the tail)
6-8 medium sized raw shrimp (shelled, deveined, tail off, defrosted)
1/2 lemon
1 tbsp. extra virgin olive oil
1 clove roasted garlic (I pre-roast ahead of time to have this on hand)
1/4 cup cream cheese
1/8 cup freshly grated Parmesan cheese
1 tbsp. nonpareil capers
1 tsp. cracked black pepper
1 tsp. sea salt

1. Pre-heat oven to 400 degrees.Carefully split the acorn squash in half. Use a melon baller to remove the seeds (like a pumpkin). Place flesh side down onto a lightly greased baking sheet and bake for 1 hr or until flesh is soft.
2. While the squash is roasting, heat the olive oil in a skillet over medium heat. Add the shrimp and saute just until shrimp start to become pink. Remove shrimp and garlic from the skillet. Set aside.
3. Remove squash from the oven and let it cool until it can be handled. Using a melon baller or spoon, remove the roasted flesh and place into a bowl. *Tip: leave a bit of the flesh still inside the squash as the skin is very delicate and thin and this will provide extra support.
4. Add cream cheese, lemon juice, roasted garlic clove, capers, salt and pepper into the squash flesh. Mix to combine. Dice shrimp and lobster and fold into the squash mixture.
5. Divide the mixture evenly into the acorn squash shells. Top with Parmesean cheese and bake at 400 for 20 minutes, raising the temperature to a high broil for the last 5 minutes.

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