Ingredients
- 1 2-pound acorn squash
- 1 large garlic bulb
- 3 tablespoon extra virgin olive oil, divided
- 2 cup low-sodium chicken broth, divided
- 1 cup 14.5-ounce can diced fire-roasted tomatoes, undrained
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 12 teaspoon cooked large shrimp, peeled and the tails left on
Preparation
Baking Directions:
Preheat oven to 400 degrees Fahrenheit.
Spray a baking sheet with nonstick cooking spray.
Cut squash in half and discard the seeds.
Place squash, cut sides down, on prepared baking sheet.
Cut 0.25 inch off of the pointed end of garlic bulb, keeping cloves intact.
Place garlic, cut side up, on a small sheet of aluminum foil.
Drizzle with 1 tablespoon olive oil.
Wrap garlic in foil and place on the baking sheet with squash.
Bake 45 to 50 minutes or until squash and garlic are very tender.
When cool enough to handle, scoop squash pulp from peel into a small bowl; discard peels.
Squeeze garlic pulp into bowl.
In the container of a blender, combine squash, garlic pulp, remaining 2 tablespoons oil, 1 cup broth, and tomatoes; process until smooth.
Pour mixture into a medium saucepan, and pepper.
Cook over medium heat until warm.
Spoon into small serving cups; top each serving with a shrimp.
Garnish with cracked black pepper if desired.
