Kabocha Squash Filled with Shrimp

Ingredients

• 1 kabocha squash
• 1 cup of shrimp, peeled and deveined
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of ground ginger
• Salt and pepper to taste

Directions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut the kabocha squash in half lengthwise and remove the seeds.
3. Place the squash halves on a baking sheet and bake for 30 minutes.
4. Heat the olive oil in a skillet over medium-high heat.
5. Add the shrimp and garlic and cook for 2-3 minutes, until the shrimp is cooked through.
6. Add the ginger, salt, and pepper and cook for an additional minute.
7. Remove the squash from the oven and fill each half with the shrimp mixture.
8. Return the squash to the oven and bake for an additional 10 minutes.
9. Remove from the oven and serve hot.

Interesting Facts

• Kabocha squash is a type of Japanese winter squash with a sweet, nutty flavor.
• Shrimp is a great source of lean protein and is high in vitamins and minerals such as vitamin B12, zinc, and iron.
• Ginger is known for its anti-inflammatory properties and has been used in traditional medicine for centuries.