Recipe: Dijon Mustard Acorn Squash

AFS Education

Acorn Squash is at its peak in the fall, and while it’s traditionally enjoyed as a dessert, we decided to put a spin on a recipe that called for spaghetti squash and go a little more savory.

Acorn Squash with Spicy Dijon Mustard Sauce

Serves 4-5

INGREDIENTS

·       2 acorn Squash cut in half

·       12 oz. large shrimp, peeled and deveined (about 20 shrimp)

·       1 Tbsp olive oil

·       Salt and cracked pepper, to taste

·       2 cloves garlic, minced

·       1 lemon, juiced

·       1 tsp. lemon zest (optional)

·       1 tsp. Dijon mustard

·       ¼ tsp. red pepper flakes

·       ¼ cup plain Greek yogurt

·       2 Tbsp fresh parsley, chopped (I used dried)

DIRECTIONS

1.   To make the acorn squash, preheat oven to 425 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly drizzled with oil so they don’t stick. Bake the squash in the oven for 35-40 minutes until tender.

2.   Meanwhile in a large skillet, heat oil over medium high heat, add shrimp and season with salt and pepper, sauteing for about 2 minutes. Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove from heat and set aside (you don’t want to overcook the shrimp)

3.   Add lemon juice, lemon zest, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.

4.   Remove the skillet from heat and take squash out of the oven. Let cool.

5.   While waiting, whisk yogurt in with the sauce until creamy and smooth. Place the 1/2 acorn squash right side up, and pour shrimp and sauce in the opening of the squash. Top with fresh or dried parsley. Serve and enjoy!