2 medium acorn squash (1-1/2 pounds each)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup salad shrimp (fully cooked)
10 tablespoons shredded Mozzarella or low fat Swiss cheese, divided
2 tablespoons thinly sliced green onion
1 tablespoon butter substitute, softened
1/4 teaspoon salt
Dash to 1/8 teaspoon cayenne pepper

Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with nonstick cooking spray. Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.

In a bowl, combine the squash pulp, spinach, shrimp, 6 tablespoons cheese, green onion, butter, salt and cayenne; spoon into shells. Sprinkle with remaining cheese. Bake for 25-30 minutes or until heated through and top is golden brown.

I’ve done this with Zucchini but the cook times are much shorter. Bake zucchini 5-10 minutes until tender. Stuff and bake 15-20 minutes.

INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons lowfat margarine
4 cups chicken broth
3 cups Spicy V8 juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
1 pound uncooked medium shrimp, peeled and deveined
12 ounces crabmeat, drained, flaked and cartilage removed

DIRECTIONS
In a large saucepan, saute the onion and celery in margarine until tender. Add broth, V8 juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Discard bay leaf. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink.

INGREDIENTS
1 pound red potatoes, peeled and cubed
2-1/2 cups reduced-sodium chicken broth
3 celery ribs, chopped
8 green onions, chopped
1/2 cup chopped sweet red pepper
1-1/2 cups fat-free milk
2T corn starch
1/2 cup fat-free evaporated milk
1-1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

DIRECTIONS
In a large saucepan, bring potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
Combine corn starch and evaporated milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.

INGREDIENTS:

7 OZ boneless, skinless salmon

5 saltines crackers (crumbled) used to hold everything together
1/4 c egg beaters

1 tablespoons lemon juice

1/4 cup chopped onion

1/2 teaspoon cayenne pepper (or more to taste)

DIRECTIONS:  Combine all ingredients in a bowl.  Shape into 4 cakes.  Spray with a nonstick cooking spray and cook until brown (2-3) minutes on each side

SERVES:  4 Gastric people.  81 calories, 10 gms protein.

COMMENTS:  There are many options with this recipe.  You can let your imagination run with this.  You can add dill to taste, mushrooms chopped and many other items.

INGREDIENTS:

2 tablespoons orange juice.

1 tablespoons olive oil.

1 teaspoon Jamaican jerk seasoning.

1 teaspoon grated orange peel.

1/8 teaspoon crushed red pepper flakes.

1/1/2 pounds sea scallops (approx 16).

2 medium zucchini.

Directions: In a small bowl, combine the orange juice, oil seasoning, orange peel and red pepper flakes. Set aside 1 tablespoons for basting. Pour the remaining marinade into a large resealable plastic bag, and add scallops. Seal bag and turn to coat scallops. Refrigerate for 30 minutes. Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop, securing by threading where the zucchini ends overlaps onto metal or soaked wooden skewers. Coat grill rack with nonstick cooking spray before starting grill. grill skewers covered over medium heat for 3-4 minutes on each side or until scallops are opaque, bushing once with reserved marinade.

YIELDS: 4 servings

NUTRITION FACTS: 1 serving equals 194 calories, 5gm fat, 56mg cholesterol, 346 mg sodium, 7 gm carbs, 29 gm protein

COMMENTS: You can use the same marinade on chicken breasts and broil them.