I recently discovered spaghetti squash and I have fallen in love with it. While it definitely does NOT taste like pasta, it certainly feels like you are indulging in it. You can twirl long strands of golden squash in sauce and eat it out of a bowl and feel full–not a bad deal ! Then, shrimp was on sale and I had to finish up the basil and scallions in the fridge, and so this dish came to being. May I just say, that sometimes, throwing things in together really work ! I hope you will try this dish.
1, medium sized spaghetti squash
1lb of medium, peeled, de-veined raw shrimp
1 bunch of basil
1/2 tbsp of minced garlic
1 can of diced tomatoes (mine had garlic, basil and oregano added)
1/2 cup stock (chicken or vegetable)
2 tsp of red pepper flakes
2 tbsp olive oil
salt and pepper to taste
Heat oven to 400F
Cut squash in half, length-wise. Remove seeds and drizzle 1 Tbsp of olive oil. Add salt and roast the squash cut side down on a baking sheet for 40-50 mins till the squash is fork tender and you can run your fork through the flesh to produce “spaghetti”.
Chop the scallions and set aside the green parts.
Heat 1Tbsp of oil in a skillet, add the garlic and white part of the scallions and saute till pale.
Next add the tomato, broth and the red pepper flakes.
Simmer for 5mins and then add the shrimp.
Shrimp cooks very quickly, so keep an eye on it and the minute they are pink, remove them from the pan. Keep cooking the sauce till desired consistency.
Add the shrimp back into the pan, once the sauce is thick and take off heat.
Chop the basil and mix with the green part of the scallions.
Add the herb mixture once the dish in off the heat and stir to combine. The idea is to keep the greens, looking green and rather raw–tastes really fresh and wonderful !
Spoon shrimp and sauce over spaghetti squash and enjoy !