I was again suckered by the pretty display of squash at Wegmans.  Here is my delicata squash and acorn squash.  These little guys are about 1 lb each, and of course baby vegetables are so much cuter than adult vegetables.  I’m going to take such good care of you cutie pies!!

I am still in my squash stuffing craze, and I wanted to make a lighter filling this time.  I first gave the squash a good scrub because their skins are thin and edible.  I cut them in half, scooped out the seeds, and seasoned them with an onion and garlic spice mix.  Put them flesh side down on a pan into the 400ºF oven.  These two squash are small, so it only took about 30 minutes to roast.  The smell of the pungent, savory spices and the sweet, nutty squash was really good.

While the squash roasted, I got the filling ready.  Here are a little over 2 dozen medium shrimp.  I happened to have frozen raw shrimp, but obviously precooked shrimp will cut down on prep and cooking time.  I dropped the shrimp into boiling water for a little over a minute, and pulled them out once they turned pink.

I put them in ice water to stop the cooking process.  Tough and rubbery shrimp are no good.

Here are the chopped up shrimp, 8 oz of lump crab meat, and about 8 oz of diced up ham.  I wanted to use bacon, but I already had ham that needed to be eaten.  If you want only seafood, try cooked scallops and fish with the crab and shrimp.

I mixed the seafood and ham with mayo and a blend of 4 cheeses.  I seasoned with more of the onion garlic spice mix, and added salt, pepper, dried onion, garlic powder, dried dill, dried parsley.  I didn’t measure the amount of spices and herbs, but start with a little, and add more if needed.

Here are the squash ready for stuffing.

I filled the squash up with a nice big heaping pile of the filling, and then topped them with more cheese.  Put it back into the 400°F oven for about 15 minutes until the cheese melted.

I had some extra filling left, so I put it in a little ramekin, topped with cheese, and put it in the oven with the squash.

Ready for my mouth!

Seafood Stuffed Squash
Ingredients
– 1 small acorn squash (around 1 lb)
– 1 small delicata squash (around 1 lb)
– 8 oz ham 
– 8 oz lump crab meat
– around 2 dozen medium shrimp (raw or cooked)
– 1/2 cup mayo
– 1 cup shredded cheese
– more cheese for topping
– seasoning (I used an onion garlic spice mix, along with salt, pepper, garlic powder, dried onion, dried dill, and dried parsley)

Directions
– Scrub, halve, and deseed the squash.  Drizzle with oil, season and put flesh side down on a pan.  Roast at 400°F for about 30 minutes or until the flesh is easily pierced by a fork.
– If the shrimp is raw, cook it in boiling water for about a minute until it turns pink.  Plunge into ice water to stop the cooking process.  Chop the shrimp up.
– Chop up the ham.
– Mix the shrimp, crab meat, ham, mayo, cheese, and seasoning.
– When the squash is done roasting, fill them up with the mixture and top with more cheese.  Put them back into the oven for about 15 minutes or until the cheese melts.