Shrimp Stuffed Squash

This is another great summer dinner (and one that makes me wish I had my own garden since I keep using things from other people's gardens...thanks, friends and family!). It was light, but filling, and bursting with flavor. I kept telling Norris how much I loved it. You could adapt the filling however you'd like...omit tomatoes, add more cheese, use garlic powder instead of fresh, use crab, go meatless, use shallot instead of onion...whatever you have and love will probably work! Enjoy!

Shrimp Stuffed Squash

Serves 1 entree or 2 sides

1 large zucchini or yellow squash, split in half longways and seeds/pulp scooped out
1 Tbsp olive oil
2 cloves garlic, minced
8 medium shrimp, peeled, deveined, and chopped
3 Tbsp chopped red onion
1 medium tomato, seeded and diced
2 Tbsp grated Parmesan cheese
dried or fresh basil, to taste
salt and pepper, to taste
dash of cayenne

Preheat the broiler to high and adjust rack to about six inches below heating element.
Brush squash with 1 tsp of olive oil and broil, cut side down, for about 8 minutes, or until it is releasing moisture beads. Remove squash from oven.
Reduce heat to 450 F.
Heat remaining olive oil in small saute pan over medium heat. Saute garlic and onion for about two minutes, or until soft.
Combine garlic, onion, tomato, shrimp, 1 Tbsp of cheese  basil, salt, pepper, and cayenne. Stuff into the squash halves and sprinkle with remaining cheese. Bake until cheese is browned and filling is cooked and hot, about 20 minutes.

adapted from allrecipes