Spaghetti Squash with Shrimp

“Do your squats. Eat your vegetables. Wear red lipstick. Don’t let boys be mean to you.” ~ Unknown

Photo by Li Sun on Pexels.com

I don’t know whom to credit with the above quote, but it sounds like excellent advice to give my daughters. We’ve been going towards a more plant-based diet lately and I fixed one of our favorite dishes — Spaghetti Squash with Shrimp. Because spaghetti squash has very little flavor on it’s own, it takes on the flavors of the spices and whatever else is included in the dish.

Spaghetti Squash with Shrimp

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

1 medium sized spaghetti squash

1 lb. raw shrimp, shelled

1 c. heavy cream

4 T. butter

salt and pepper to taste

1 t. garlic powder

1 t. smoked paprika

1/2 t. rosemary

1 T. flour

1/2 c. shredded Parmesan cheese

Directions

Preheat the oven to 400. Prick the skin of the squash all around with a fork. Cut the squash in half lengthwise and scoop out the seeds. Lightly oil the flesh of the squash and sprinkle with salt and pepper. Place flesh side down on a baking sheet and bake 30-40 minutes. Set aside and let cool. When cool, scrape the flesh out into a bowl. Place the shelled shrimp on a plate covered with a paper towel. Sprinkle with salt, pepper, garlic powder, paprika and rosemary. In a oven safe skillet, melt the butter. Stir in the shrimp and cook 2-3 minutes on each side on medium heat until no longer clear and shrimp appears slightly pink. Remove from pan and add to bowl of cooked spaghetti squash. In skillet, add heavy cream and flour to remaining butter in pan, stirring to combine. Preheat oven broiler on high. Turn heat to low and stir with a whisk approximately 5 minutes. Stir in shrimp and spaghetti squash and toss to combine. Continue cooking on low until sauce starts to thicken. Remove from heat and sprinkle with grated Parmesan cheese. Broil under high heat for about 5-7 minutes until cheese starts to turn golden.

Here are some tips that might help make this meal easier to prepare:

  • Cook the squash the evening before or earlier in the day to allow it time to cool and make it easier to scrape the cooked flesh into a bowl.
  • You can use any type of flour – I used whole wheat because that’s what I had on hand.
  • When oiling the flesh of the squash prior to baking, I used a can of olive oil spray for just a light misting, otherwise too much oil causes the squash to become squishy (and who wants squishy squash?)
  • The cooked squash should be still slightly firm when done, requiring a bit of force behind the fork scraping it into the bowl.

Again, I refuse to cook anything too time consuming and this is about as consuming as I get. My daughter’s boyfriend at first wasn’t sure he’d like it, but seeing as how he ate about half the pan, I think he decided it wasn’t so bad after all. He said he was 97% sure he’d like it as he hasn’t eaten anything I’ve cooked that tasted bad, but there was still that 3% that might have been “ugh .. .. ..”

So now that you’ve eaten your vegetables, go put your lipstick on, do your squats and refuse to be intimidated by the boys.

Take care!

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