Acorn Squash Molcajete with Shrimp and Scallops - Paleo Cooking with Nick Massie

Cut 2 acorn squash in half right down the center.

Scoop out the seeds and fibers using a sharp spoon.

Drizzle olive oil on top of the squash halves.

Season with salt and pepper.

Place the squash halves in the oven at 375°F for about 15 minutes.

Remove sausage from its casing and break it into small bits.

Add 1 cup of tomato sauce to the sausage.

Add 8 shrimp and 8 scallops to the mixture, placing 2 shrimp and 2 scallops in each half squash.

Smash 2 cloves of garlic and add them to the mixture.

Add a couple sprigs of cilantro to the mixture.

Add 2 teaspoons of California chili powder to the mixture.

Add a little bit of water to the mixture and stir.

After 15 minutes, remove the squash from the oven; they should be partially cooked and soft.

Divide the stuffing mixture among the squash halves.

Put the stuffed squash back in the oven for about 20 more minutes.

After a total of 40-45 minutes in the oven, check for bubbling and soft squash.

Garnish with crema and a couple sprigs of cilantro before serving.

Equipment Needed

Spice Level:

Dietary

Allergens