Crab & Baby Shrimp Stuffed Acorn Squash

It's Football Sunday and I recently have moved to Seattle so I'm being adopted as a Seahawk fan though I will always be a Lion fan at heart.  So glad I moved to a state where I have sports loving friends!  So it was my turn to cook and I decided to try something new.  We just happened to have a bunch of Acorn Squash and being a new transplant I have been eager to dive into some seafood.  So why not stuff the squash with seafood?

This was not only surprisingly delicious it forced me to expand my skills set as a cook.  I eat Paleo because it makes me feel so great but it also means you have to make everything from scratch.... but that's how I think we should be preparing our food anyway.  Hope you enjoy!

Ingredients:
2 acorn squash
1 Tbsp coconut oil
1 cup crab (fresh or from a couple cans)
1.5 cup of baby shrimp
1 large shallot, chopped
2 stalks celery, chopped
1/2 cup parsley, chopped
2 tsp old bay seasoning
1 egg, beaten
3 Tbsp avocado oil mayo (recipe to follow)
salt and pepper to taste

Process:
1.  Preheat oven 375 degrees
2.  Half the acorn squashes place face down in pan in a bit of salted water and a tablespoon of coconut oil bake for 30-40 minutes
3.  Saute shallot and onion in pan
4.  In bowl mix crab, baby shrimp, bay seasoning, parsley and add shallot/onion mixture while you make mayo
5.  Whisk Egg and add mayo folding everything together
6.  Pull out the acorn squashes poor off water and flip them over filling them with crab/shrimp mixture
7.  Set oven to broil place stuffed squashed back in oven for another 10-15 minutes just until they get a nice crisp top

Serves 4


Avocado Oil Mayo

Ingredients:
2 egg yolks
1/4 tsp salt
1/4 tsp dijon mustard
1 1/2 juice from lemon
1 tsp ACV (apple cider vineger)
3/4 cup Avocado Oil

Process:
1.  With a whisk or hand blender mix all ingredients except the Avocado Oil (30 seconds till it brightens and thickens a bit)
2.  While you continue to mix slowly add the oil 1/4 cup at a time till it reaches mayo consistency

Roasted Squash Seeds

Ingredients:
Squash seeds
Olive oil
Salt

Process:
Preheat oven 275 degrees. Rinse squash seeds of the membrane then pat them dry. Toss seeds with olive oil and salt. Line cookie sheet with parchment paper and spread even the seeds for roasting. Roast for 15 minutes or until they pop up.