Keto Shrimp stuffed butternut squash

Heat oven to 200° C. Line a tray with parchment paper.

Cut the squash in half, take the seeds out. Arrange them on the tray, face down, poke some holes. Bake for 30 min then turn them face up, sprinkle with salt and pepper and bake for another 20 min or until it's soft when poked with the fork.

When ready remove from oven and let it cool for few minutes. Keep the oven on.

Scoop the flesh in a bowl and keep the boats on side for later.

In a pan, heat the oil on medium heat. Add chopped onion and cook for 5 minutes, add garlic and chopped pepper and cook until everything is soft.

Add the flesh removed from the squash, the tomato sauce and mixed herbs and mix well, cook for 10-15 minutes.

Add shrimps and cook for another few minutes.

Fill the squash boats with the shrimp stuffing and top with grated cheese.

Return to oven and cook for another 15 minutes or until the cheese is melted and golden.

Garnish with fresh basil and salad. Enjoy!