Orange Skillet And Squash Boats
A vibrant seafood-stuffed acorn squash dish featuring shrimp, scallops, and colorful peppers, baked with orange juice and flavorful seasonings, perfect for elegant yet cozy meals.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Place the split acorn squash, cut side up, in a baking dish.
- Sprinkle the inside of the squash with brown sugar.
- Pour about 1/2 inch of water into the pan surrounding the squash.
- Bake the squash for 45 minutes until tender.
- Meanwhile, prepare the seafood and vegetables as desired.
- Add grated orange peel to the seafood mixture.
- Cook shrimp and scallops until just done.
- Sauté sliced onions, red peppers, and green peppers until tender.
- Combine seafood with sautéed vegetables and orange juice.
- Serve the seafood mixture inside the baked acorn squash.
Tips & Substitutions
To enhance the flavor, consider adding a splash of white wine to the seafood mixture while cooking. If you don’t have acorn squash, butternut squash or bell peppers can serve as great substitutes. For a spicier kick, add some crushed red pepper flakes to the sautéed vegetables. This dish is versatile and can be paired with a light salad or crusty bread.
Serving Suggestions
Serve the seafood-filled acorn squash boats warm, garnished with fresh parsley or a sprinkle of paprika for color. This dish pairs beautifully with a light citrus salad, or you can complement it with crusty bread to soak up the flavorful juices. For a delightful appetizer, consider enjoying a side of Very Special Shrimp Dip.
Storage & Reheating
Store any leftover seafood mixture in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a skillet over medium heat to prevent the seafood from becoming rubbery. The acorn squash can be reheated in the oven or microwave, but it’s best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Skillet And Squash Boats contains roughly 705 calories, with 13g protein, 101g carbohydrates, and 29g fat. It is an excellent source of vitamin C (104% of the Daily Value) and protein (27% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, frozen shrimp and scallops can be used. Just ensure they are fully thawed and drained before cooking. This will help maintain the texture and flavor of the seafood in the dish.
What can I do if I don't have fresh orange juice?
If fresh orange juice isn't available, you can use bottled juice as a substitute. However, fresh juice provides a brighter flavor. Alternatively, consider using a mix of orange juice and a bit of lemon juice to mimic the acidity and brightness of fresh juice.
How can I make this dish vegetarian?
To make this dish vegetarian, replace the shrimp and scallops with hearty vegetables like mushrooms and zucchini or use plant-based seafood alternatives. You can also add extra beans or lentils for protein while keeping the rest of the recipe the same.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).