Wednesday, January 25, 2012

Shrimp Spaghetti Squash

I have never made spaghetti squash so this was a first for me. I was pleasantly surprised with how good this recipe turned out to be. This recipe is also extremely healthy. Spaghetti squash is not only low in calories but it is also high in a variety of nutrients including beta carotene and vitamin A. Vitamin A is good for your eyes and beta carotene is a powerful antioxidant. Beware...spaghetti squash is very bland on its own so it needs all the "spicing" up it can get!
Serving Size-2
1 large spaghetti squash (~2 pounds)
1 small onion, finely chopped
2 garlic cloves, minced
4 tbsp parsley, chopped
1/4 cup basil, chopped
1+1/2 cup of grape tomatoes, cut in half or in threes
3/4 pound raw, medium-sized shrimp, deveined with shell off
1/4 cup parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees.
Cut your spaghetti squash in half lengthwise. Start with a large knife in the middle of the squash and hold the opposite side, making sure the squash is stable. Then cut away from you. You may have to use some force but I promise it will cut. You will not be able to cut the entire squash the first time. You have to cut half of it the first time and then the other half the second time.
Once you cut the squash in half, remove the seeds!
Season each half of squash with salt and pepper after you remove the seeds.
Flip the squash so the cut side down is facing bottom of a large casserole dish.
Add 1/2 cup of water to the dish and roast for 1 hour.
While the squash is cooking, saute onions in 2 tbsp of olive oil until translucent over medium heat. Add garlic and continue to cook for 30 seconds.
Add basil, parsley, tomatoes, salt and pepper. Cook for 5 minutes, then add the shrimp around your tomato and herb mixture. Cook the shrimp for 3 minutes, until opaque. I turned mine half way through. Then mix everything together and cook on low while you remove the spaghetti squash from the oven.
After you remove the spaghetti squash from the oven, shred the spaghetti squash with a fork. Your squash will be so tender by this point.
Finally, toss the shrimp mixture with the spaghetti squash. Place in individual bowls and top with a generous amount of parmesan cheese.
I served this with a head of steamed broccoli and this was more than enough for two of us!
Pin It


Post a Comment

Design by Small Bird Studios | All Rights Reserved