Acorn Squash Molcajete with Shrimp and Scallops

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Whew!

It’s been awhile since I posted a video, so I am excited for today. Even if it hadn’t been awhile, I would be pumped up because this is one of my new favorite withdrawals from the Paleo Bank Account.

While I use shrimp, scallops and sausage, you can use any protein you prefer. This one is hearty, sweet, savory and memorable, so give it a go and “Keep It Paleo!”

I am neck deep in the kitchen remodel right now (actually in over my head, but I like to think that I’m only neck deep). It is difficult to describe how I feel because while having my own commercial kitchen is a dream come true, it is a whole new level of hard work. These days, I have to heed my own advice and simple keep moving. Sometimes I feel like stress can be paralyzing. You know, so much to do, I don’t even know where to start. Or, why do anything because there is so much to do, how could it even help?

In these situations, I have to be strong mentally. The tough part about that is that I am running on little sleep, so being mentally acute becomes difficult. Anyhow. I am doing my best and moving forward one step at a time. It will not be easy, but it will be worth it. And, as always, “It will all be okay in the end. If it’s not okay, it’s not the end.”

On my quest to feed 20,000 at the CrossFit Games all while encouraging you to “Keep It Paleo!”

Your Pal,

Paleo Nick

(This dude’s last day of first grade today. They grow up quick. I love you, Samson…)

Acorn Squash Molcajete with Shrimp and Scallops

Ingredient List:

  • 2 Acorn squash, halved and seeded
  • 1 Sausage link, casing removed, broken-up
  • 8 Wild caught shrimp, deveined
  • 8 Scallops, side muscle removed
  • 3 Sprigs fresh cilantro, chiffonade
  • 2 Cloves fresh garlic, smashed and chopped
  • 1 Cup tomato sauce
  • 2 Teaspoons California chili powder
  • 2 Tablespoons water
  • Massie Mayo to garnish
  • Cilantro to garnish

Preparation Instructions:

  1. Place the squash on a sheet pan, drizzle with olive oil, salt and pepper and roast at 375 for 15-20min, about half way cooked.
  2. In a large bowl, mix together the sausage link, shrimp, scallops, tomato sauce, garlic, cilantro, chili powder and water.
  3. Remove squash from the oven and fill equally with the mixture and return to the oven for an additional 25 min, or until bubbling and squash is soft.
  4. Remove from oven, plate, garnish and Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Protein: (44.5)

When we get one sausage in casing it ususally weighs around 6oz.  Once we cook it and take it out of its casing, it ends up weighing in around 5oz.  with 1oz equaling one block, that gives us 5 blocks from the sausage.  An average large shrimp weighs about .25oz, so 4 shrimp gives us 1 oz and 8 shrimp give us 2oz. We know that 2oz of shrimp gives us one block so therefore we only have one block from the shrimp.  We are also using 8 Scallops.  Scallops weigh between .2-.5oz, so for easy math, we will say that the 8 scallops each weigh just under .4oz and therefore giving us a total weight of 3oz.  With 1.5oz equaling one block that gives 2 blocks from the scallops.  We have a total protein block count of 8.

Carbohydrates: (18)

Our only real carb counts come from the 2 Acorn squash and the 1 Cup tomato sauce.  Starting with the acorn squash.  An average squash weighs about 430g.  When we divide it into cups, we get a cup weighing about 140g, so with that math, we can figure that we have about 6 cups.  Knowing also that 3/8 of a cup equals one block, we can figure that we have 16 blocks from the squash.  Additionally we have 1 cup of tomato sauce.  ½ a cup of sauce equals one block so therefore we have 2 blocks from the tomato sauce bringing the total to 18 blocks.

Fats: (9)

For our fats, we get them from the Massie Mayo that we are using to garnish the meal.  We know that in one cup of Massie Mayo, we have 144 Fat Blocks.  Given that knowledge, we can break it down into smaller portions and say that 1 tablespoon equals 9 blocks.

Balancing Act:

We have a 2-1 ration on the carbs to protein.  When we divide the meal up, break it into 6 3-carb block meals, and that will give you 1.5 protein blocks.  The fats will be added depending on how much garnish you add to the meal.

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