I love the uniqueness of this recipe because I had never thought of cooking Indian food and serving it over squash. It’s a great alternative to serving it over rice. Not only does using the acorn squash reduce the calories by 150, but also the carbs by 30 grams. This is a great alternative that is still a delicious contrast to the spiciness of the shrimp.
1 large acorn squash or sweet dumpling squash
1 lb shrimp, shelled
1 tablespoons olive oil
1 teaspoon turmeric
2 tablespoons minced seeded jalapeño
1 large garlic clove, minced
2 teaspoons fresh ginger, grated
3 teaspoons lime juice, divided
1/4 cup water
1 cup half and half
2 teaspoons tikka masala
Garnish: Fresh cilantro or very thin slices of jalapeño’
Directions for Squash: Preheat oven to 375°F. Halve squash lengthwise, oil salt and pepper each half. Bake about 30-35 minutes until fork tender.
Directions for Shrimp: While squash is roasting, heat oil in a large skillet over medium-high heat. Add shrimp – sear on both sides until shrimp cooked through (look for it to be just barely pink and curled. Be careful not overcook the shrimp at this stage.) About 3-5 minutes. Remove from heat.
Add turmeric and toss until shrimp are ‘yellow’, then transfer to a separate bowl.
In same skillet, cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 2 to 4 minutes.
Add half-and-half and tikka masala and simmer 2 minutes. (Remove from heat if squash is not cooked yet.)
When squash is tender, add 2 teaspoons lime juice and shrimp/juices in bowl to masala sauce and simmer until shrimp are just warmed through and sauce is slightly thickened, about 2 minutes.
Slice squash halves. Spoon tikka masala shrimp over squash. Garnish with cilantro and/or jalapeño slices.
(note: I cooked my squash a day ahead of time and placed in fridge. Just reheat halves, covered, for about 5 minutes. Slice and serve.)
Original recipe: http://www.epicurious.com/recipes/food/views/Garam-Masala-Scallops-Over-Acorn-Squash-104639