Spicy Shrimp and Butternut Squash "Rice" with Tomatoes

Ingredients:

• 10 medium shrimp, defrosted, deveined and peeled
• 2 red bell peppers (diced)
• 2 tablespoon(s) olive oil
• 2 large garlic cloves (minced)
• 1/4 teaspoon(s) red pepper flakes
• 1 cup(s) white onion (diced)
• 14 oz can diced tomatoes
• salt and pepper, to taste
• 1/2 teaspoon(s) smoked paprika
• 1/2 teaspoon(s) chili powder
• 1 large butternut squash, peeled, Blade C
• 1/2 cup(s) low-sodium chicken broth
• 2 tablespoon(s) freshly chopped parsley

Instructions:

1. Place the butternut squash noodles into a food processor and pulse until made into rice-like bits. 
2. Place a large skillet over medium heat and add in the olive oil.
3. Then, add in the garlic, red pepper flakes and onions.
4. Cook for 1 minute and then add in the red peppers.
5. Cook for 2 more minutes and then add in the can of tomatoes, butternut squash rice and season with salt, pepper, chili powder and smoked paprika.
6. Let the rice cook until all of the juices from the tomatoes absorb.
7. Then, add in the chicken broth, stir, and add in the shrimps. Let the shrimp cook for 2 minutes, flip over and let cook another 2 minutes. Give the rice a stir and taste.
8. If the butternut squash has softened and reached a rice consistency, remove from heat. If not, stir and let cook for 3 more minutes.
9. Once done, stir in the chopped parsley and serve!

Recipe from againstallgrain.com