hey what's up guys we're about to get radical it's a Mexican classic you're gonna want to stick around for this one it's an acorn squash molcajete haiya we're gonna start with two acorn squash and I'm gonna cut these in half as best I can right down the center then I'm gonna scoop these out scoop the seeds out for that I just use a spoon all right the sharp kind of the the edge of a spoon is sharp enough to get in here kind of scrape away the fibers and the seeds stringy stuff next thing I'm gonna do is just grab some oil give a little drizzle olive oil on top salt and pepper I'm gonna throw these in the oven at 375 for about 15 minutes while our squash is cooking I'll just explain quickly what molcajete means this is a mortar and pestle in Spanish molcajete is mortar and pestle so what they'll do is they'll make a mixture they'll put it in here and then they'll bake that thing in an oven comes out bubbling and super hot and kind of dangerous but we're just gonna make a mock one using our squash that's what we're getting that par-cooked now we're gonna make the mixture to go actually inside our little mortar if you want to do that I've got a link of sausage here take out of the casing then I'm going to break it up into little bits so that it these cook at about the same time it takes to cook shrimp or scallop okay from there I'm gonna add some tomato sauce I'll say 1 cup and then I have to Pho I got 8 shrimp and 8 scallops we're gonna put two shrimp and two scallops in each half squash these are wild shrimp I pulled the mussel off the side of the scallops make sure to do that and then always just check for the veins on your shrimp I'm gonna smash 2 cloves of garlic put a knife through them that in there and then a couple sprigs of cilantro okay to that we're gonna add maybe two teaspoons this is straight California chili powder and when you're doing chili powders I recommend you get the pure chili powder not the mixture of chilli cumin salt that type of stuff it's looking like that I'm add a little bit of water so there we have it guys there's our stuffing mixture there we are 20 minutes in there about halfway cooked part you know partially soft and now we're just gonna take our mixture here and divvy it out glove back on we're going back in the oven for about 20 more minutes do we are guys we want 25 minutes so 40 40 45 total minutes beautiful look at that so you're gonna expect it to kind of overflow when you see the molcajete in the Mexican restaurant a lot of times its bubbling over and they're stuffed crust and down the sides and we got that same effect here all right so nice soft squash all right then to finish plating kind of garnish it up we're gonna go with some mass email for the crema effect little sound effect in there too and then a couple sprigs of cilantro okay so there we are with our acorn squash molcajete it's a little work to get it started but after that it's pretty hands-off get out there give this one a try happy cooking and we'll see you next week .
Video Description:
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!"
