Shrimp With Spicy Red Peppers & Butternut Squash Rice

• 1 pound shrimp, cleaned, tail removed & deveined
• 3 cups butternut squash or 1 large squash cubed
• 2 red bell peppers, sliced & diced
• 1 cup white onion, finely diced
• 1 15 oz can fire roasted diced tomatoes
• 2 tablespoons minced garlic
• 2 tablespoons extra virgin olive oil
• 1/2 cup low sodium chicken broth
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon chilli powder
• 1/2 teaspoon paprika
• 2 tablespoons parsley

1. Place butternut squash cubes in a blender or food processor and pulse until it becomes a rice like consistency, do not over process.
2. Place a large skillet over medium high heat and add olive oil, onion & red pepper flakes. Cook 2-3 minutes then add red bell pepper, garlic.
3. Cook 5 minutes then add tomatoes, butternut squash rice, salt, pepper, chili powder & paprika and stir to combine the juices with all ingredients.
4. After 5 minutes, add broth and the shrimp.
5. Cook until the shrimp another 5 minutes until it turns translucent stirring occasionally to flip them.
6. Once the shrimp has is cooked & butternut squash has reached a rice consistency remove from heat, add parsley & enjoy!

shrimp, butternut squash, red bell peppers, white onion, tomatoes, garlic, extra virgin olive oil, chicken broth, red pepper, chilli powder, paprika, parsley

Taken from food52.com/recipes/40816-shrimp-with-spicy-red-peppers-butternut-squash-rice (may not work)