Here is one we want to give a try soon from Food52.
Reference Link:
Shrimp With Spicy Red Peppers & Butternut Squash Rice:

• Serves
  4

Author Notes

Shrimp & Red Peppers With Butternut Squash Rice decorated with parsley. A savory dish filled with vegetables, bursting with a flavor that can be made in under 30 minutes! Paleo, gluten free, low calorie and packed with nutrition. —Megan Olson

Ingredients

• 
  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
  
  

Directions

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!

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

Read full article here:
Shrimp With Spicy Red Peppers & Butternut Squash Rice

reco low-cal