Directions:
- Wash squash thoroughly. Place in a medium saucepan with boiling salted water to cover. Cook 25 minutes or until tender. Drain and cool slightly. Peel squash; remove seeds, and cube pulp. Set aside.
- Combine shrimp and 1 tablespoon lemon juice. Let stand 10 minutes or until lemon juice is absorbed.
- Sauté onion, celery, and green pepper in butter until tender. Stir in tomatoes, cubed squash, bay leaves, Worcestershire sauce, hot sauce, orégano, garlic powder, salt, and pepper. Cover and simmer 10 minutes. Remove bay leaves, and discard. Stir in shrimp and remaining lemon juice.
- Spoon mixture into a lightly greased 2-quart casserole. Top with breadcrumbs. Bake at 350° for 20 minutes or until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 727.6 Kcal (3046 kJ) | ||
| Calories from fat | 353.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.3g | 60% | |
|---|---|---|---|
| Cholesterol | 343.42mg | 114% | |
| Sodium | 1239.91mg | 52% | |
| Potassium | 659.14mg | 14% | |
| Total Carbs | 40.26g | 13% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 49.56g | 99% | |
| Vitamin C | 26mg | 43% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.1mg | 17% | |
| Calcium | 193.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 196.39 Kcal (822 kJ) | ||
| Calories from fat | 95.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 60% | |
|---|---|---|---|
| Cholesterol | 92.69mg | 114% | |
| Sodium | 334.68mg | 52% | |
| Potassium | 177.91mg | 14% | |
| Total Carbs | 10.87g | 13% | |
| Sugars | 1.51g | 22% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 13.38g | 99% | |
| Vitamin C | 7mg | 43% | |
| Iron | 0.8mg | 17% | |
| Calcium | 52.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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