Baked Mexican Squash and Shrimp
This recipe is perfect if you are looking for a dish that is light yet flavorful. The creamy hot pepper sauce adds the perfect touch of richness and spice without being overwhelming. You can substitute the shrimp for chicken or even make this into a vegetarian meal by replacing any animal protein with more of your favorite vegetables. I personally prefer making these with shrimp and it’s the perfect recipe for this time of year served as an appetizer or as an entrée with a side of white rice or salad. I hope you enjoy this recipe. Provecho!
Serves 6 (6 squash/12 halves)
6 medium Mexican squash washed, ends removed, and sliced longways
2 cups uncooked peeled and deveined large shrimp, tails removed and roughly chopped
1 red bell pepper, finely chopped
1 yellow pepper, finely chopped
2 Roma tomatoes, finely chopped
1/2 cup fresh button mushrooms finely chopped
1/2 white onion finely chopped
3 small garlic cloves, minced
handful fresh cilantro leaves with stems, finely chopped
salt and pepper according to taste
Hot Pepper Cream
6-8 fresh chile gueros, stems removed and deseeded (They are also knows as “white chiles,” or “yellow chiles,” and they look exactly like jalapeños but they are a pale yellow almost white. See photo below.)
1/4 small white onion, roughly chopped
2 small garlic cloves
2 oz. cream cheese
2-4 tbsp. sour cream (optional)
chicken bouillon, about 1/2 tsp. or adjust according to taste
- In a medium pan, add 1-2 tbsp. cooking oil and heat.
- Add peppers, onion and garlic and sauté on medium heat, stirring for approx. 4-6 minutes
- remove from heat and let cool
- Once cool, add ingredients into a blender.
- Add cream cheese and bullion and blend until smooth
- Taste and adjust flavor by adding more chicken bouillon if needed
- Place contents into a bowl and fold in sour cream. Set aside.
Mexican Squash and Shrimp
- In a large pan, heat 2 tbsp. cooking oil
- Add bell peppers, onion, and garlic. Sauté for 3 minutes on medium heat.
- Add tomatoes and mushrooms and cook for 3-5 more minutes until vegetables are soft.
- Season shrimp lightly with salt
- Add shrimp into the pan and cook until shrimp begins to turn pink
- Turn heat off and stir in the cilantro
- Season with salt and pepper according to taste
- Scoop out the center of the squash to make room for the filling, about 3/4 of an inch deep (you can reserve this part of the vegetable to make squash soup the next day!)
- Place the squash halves on a foil lined cooking dish or tray. Lightly drizzle each one with olive oil
- Scoop 3-4 tbsp. of shrimp filling into each half
- Cover with foil and bake at 350 degrees for 20 minutes or until the squash are soft. test with fork.
- Serve with a drizzle of hot pepper sauce.