1 butternut squash
1 clove garlic, chopped
1 tbsp fresh chopped basil
1/2 onion, chopped
1 tbsp carrot, grated
6-9 mushrooms, sliced
1 sprig fresh chopped parsley
pinch of black pepper
1/4 cup white wine or cooking wine
1 tsp curry powder ( according to own taste )
1-2 tbsp virgin oil
1 tsp crushed chillies (bottled)
lemon and lime, slices
1 tbsp parmesan cheese
1 tbsp grated havarti cheese or other of choice
Slice the butternut squash down the centre and place on a baking sheet. Place and small amount of water so the squash does not dry out. Bake for 20 minutes in a 350 degree oven. Remove and let cool.
In a skillet add virgin oil and saute the shrimp, garlic and onion. Add the herbs and curry and scoop out 4-5 spoonfuls of the squash, making room to add the shrimp to the squash. Cook the squash in the skillet adding the white wine to the mixture. Add a squeeze of lemon and lime. When done scoop the mixture into the squash boat and top with cheese. Sprinkle parmesan on top and return to the oven for 10 minutes. Broil for the few minutes at the end.
Serve with lemon and tomatoes. A wonderful dinner for one.