Creamy Seafood Risotto

SERVES: 4 | PREP TIME: 30 minutes | COOK TIME: 15 minutes


1 delicata or acorn squash (about 9 ounces/255 grams), cut in half lengthwise

3 cups (540 grams) Cauliflower Rice (see here)

1 (14-ounce/415-ml) can full-fat coconut milk

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon white pepper

½ teaspoon coarse sea salt

½ teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

2 tablespoons coconut oil

½ pound (225 grams) large shrimp, peeled and deveined

½ pound (225 grams) sea scallops


  1. Preheat the oven to 400°F (205°C).
  2. Cut the delicata squash in half lengthwise. Place cut side down on a rimmed baking sheet. Bake for 30 minutes. Once soft, use a spoon to remove the seeds.
  3. While the squash is cooking, make the cauliflower rice. (Leave the rice in the pan when it’s finished cooking.)
  4. In a large saucepan over medium heat, combine the coconut milk, garlic and onion powders, white pepper, salt, black pepper, and red pepper flakes. Use a spoon to scrape out the flesh from the squash and add it to the pan. Using a spatula, break up the squash until it becomes smooth and is fully incorporated into the coconut milk. Pour the thickened sauce into the saucepan with the cauliflower rice. Mix well.
  5. Heat the coconut oil in a large saucepan over medium heat. Once the oil is hot, add the shrimp and scallops. Sprinkle with a small pinch of salt and cook for no more than 2 minutes per side, or until the shrimp and scallops are golden-brown on both sides.
  6. Place the shrimp and scallops on top of the creamy risotto and serve.