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Shrimp & Rice Stuffed Acorn Squash

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Hi Everyone!

If you are looking for my latest workout you can find it here: 18-Minute HIIT Fat Burn: Cardio Blasting Body Sculpt Workout. If you’re here for a delicious & healthy recipe, you are at the right place! Posting this recipe is making me hungry!

This meal is delicious, healthy & filling. You can vary the seasoning for a different flavor. As the weather cools I like to add some spice to my food, so I used some green curry paste in this recipe for flavor and spice.

If you don’t have those items in your cabinet, or you just aren’t a fan of those flavors, don’t worry! You can substitute Olive Oil & Garlic, and even add some onion for extra flavor. Don’t like Shrimp? Use Chicken instead.  Vegetarian? Skip the protein or add some black beans for a non-meat protein alternative! It’s good to have options.

I originally planned to stuff my Squash with Quinoa. I was out of Quinoa, so that recipe will have to wait for another day.


Fall is a great season for squash, and I love to fill up on seasonal vegetables. One of my favorites is Acorn Squash. It’s easy to find at most Farmer’s Markets or grocery stores & it’s very simple to cook. It’s great any time, but it also makes a good festive addition to the Thanksgiving table. Plus, it’s very nutrient dense and is great for your immune system, and it’s pretty! I love meals with a lot of color (it’s a great sign that you are getting a wide variety of nutrients).

I’m a busy person, so I like recipes that are delicious and simple. If I am able to cook everything in one pan it gets bonus points, because I won’t have as much to clean up afterwards! This recipe is simple & doesn’t make a big mess.

With the photos below I have step by step directions, or you can use this handy print out. You can write in any modifications you make to the recipe. I tend to do some of my measuring by eye, so feel free to adjust the portion sizes for your needs. I’m a fan of leftovers, because I like taking it to work with me as a healthy and filling lunch the next day (or two days).

Enjoy! The recipe is below!

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Ingredients for Spicy Curry Style:

-Acorn Squash (1 Squash Makes 2 Servings)
-1 Tablespoon Tahini
-1 Tablespoon Green Curry Paste
-1 Cup Coconut Milk
-1-2 Cups Cooked Brown Rice (I made extra filling for leftovers)
-6-12 oz. Cooked Shrimp (tails removed) or Protein of choice (chicken, black beans, etc)
-2-4 Cups Fresh Baby Spinach

Ingredients for Garlic Shrimp & Rice Style:

-Acorn Squash (1 Squash Makes 2 Servings)
-1 Tablespoon Extra Virgin Olive Oil
-1 Tablespoon Minced Garlic (Vary to taste)
-Diced Onion (optional)
-6-12 oz. Cooked Shrimp (tails removed) or Protein of choice (chicken, black beans, etc)
-1-2 Cups Cooked Brown Rice (I made extra filling for leftovers)
-2-4 Cups Fresh Baby Spinach

Preheat Oven to 425 degrees F.

Cut Squash in Half & Remove Seeds.
Lightly Brush with Olive Oil & Sprinkle with Fresh Cracked Pepper.
Place Face Down on Baking Sheet.
Bake 20-25 Minutes or Until Easily Pierced with a Fork.

On the Stove heat your oil & spices of choice. (For Curry version, add Coconut Milk after Spices & oil are heated and stirred together).
If you are sautéing onions, thoroughly cook before adding garlic.
Add cooked protein of choice.
Stir in Cooked Brown Rice & Spinach.
Cook Until Spinach Wilts.
Remove from heat.

Take cooked Squash & Place in a Bowl. Fill with rice mixture.


Cut Acorn Squash in half and remove seeds. Lightly brush with extra virgin olive oil. Sprinkle with fresh cracked pepper. Place facedown on rimmed baking Dish. Bake 20-25 Minutes or until easily pierced with a fork.

In a Pan gently heat Oil, Spices, & coconut milk. If you chose the non-curry version of the recipe heat oil and onion. Once onion is cooked through add garlic. Heat & add protein of choice.

Rinse cooked shrimp well, and remove tails.

Add Shrimp & Rice to Pan. When throughly heated add Fresh spinach and cook until wilted. For non-curry version, add rice and spinach and cook until spinach is wilted. Stirring often.

Remove Cooked Squash from oven & Place in a bowl. Be careful, it’s hot!

Fill the center of the squash & enjoy!







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