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A Little Elegance for the Parents

I think that it's important to make supper just for Lori and I sometimes. On these nights, we'll feed the kids, and then eat later. And often, the kids enjoy the leftovers from the meal the next day. When I cook just for the two of us, I do try to make it more special, and don't have to be as concerned with making sure it's totally kid-friendly.

Recently, I took acorn squash (one of Lori's favorites), and came up with a "grown-up take" on serving it. I even used the squash itself as a dish. And as a bonus:  the results were flavorful, both Rocco and ChiChi have become big fans of acorn squash because of it. The squash lends a creamy consistency to the pasta, and the dish comes together pretty quickly.

Acorn Squash & Shrimp

1 medium acorn squash (about a pound)
8 ounces Udon noodles
2 teaspoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves of garlic, minced
1 pound peeled, uncooked shrimp
1/2 cup reduced-fat milk
Kosher salt and freshly ground pepper, to taste
Freshly-grated parmesan cheese

Cut the squash in half, and then place it in an 8-inch square glass dish, with the cut sides down. Pour 1/3 cup water into the dish, and cover with a paper towel. "Steam" the squash in the microwave for approximately 7 minutes (or until a sharp knife inserted into the squash comes out easily). Set aside to cool.

Meanwhile, prepare the Udon noodles according to package directions.

Once the squash has cooled, scrape the seeds out and discard. Then, spoon out the cooked squash and place in a bowl. Reserve the hollowed-out squash halves.

Place the olive oil and unsalted butter into a large saute pan over medium heat. Add the minced garlic and cook until it softens. Add the shrimp, and cook until they turn pink, about 3 minutes.  Remove the shrimp with a slotted spoon.

Add the Udon noodles and squash, and stir. Then, mix in the milk, and stir until the squash "combines" with the pasta, about 3 minutes. Finally, add the shrimp the pan, and stir until just heated through. Season to taste with salt and pepper.

You can serve immediately on plates, or place the mixture into each of the squash halves. (Either way, you'll have plenty for leftovers the next day). Sprinkle with freshly-grated parmesan cheese.