Spaghetti Squash with Shrimp

Spaghetti Squash with Shrimp is a great way to sneak veggies by swapping out the pasta for a healthy vegetable.  Juicy shrimps sauteed with garlic, fresh tomatoes, and wine and tossed with the squash, are simple, easy, and loaded with flavor!  

 

Spaghetti Squash with Spaghetti…

For our recipe, the shrimp are quickly sauteed with olive oil, garlic, and fresh ripe tomato.  Then it is combined with the spaghetti squash, and it’s served. 

Amazingly easy, flavorful. … and SO delicious!

All together the shrimp and its sauce take about 10 minutes to cook, but the squash should be cooked first, either in the oven or in the microwave. 

This can be done ahead of time, and even the day before. 

Perfect!

Delicious veggie-loaded meal. 

Spaghetti squash is an ideal vegetable when it’s in season.  

Try stirring some with some Fresh Basil Pesto Sauce, or try one of our favorite recipes for Spaghetti Squash with Tomato Sauce.  

Plus, you can toss some spaghetti squash (about 3/4 cup) into your soups, to create a “noodle effect” in the soup.   

It’s a nice change from eating pasta, and the whole family will love it too. 🙂

The SPAGHETTI SQUASH…

There are two ways to cook the squash:

1. baking in the oven

2. the other is in the microwave.

Whichever way you cook the squash, keep in mind, that you can easily scrape the flesh with a fork, creating the thin strands of “spaghetti.”  Once the squash is ready, then it’s combined and simmered in the skillet with the shrimp and its sauce. 

*A GREAT TIP FOR “CUTTING” SPAGHETTI SQUASH…

• As a safety precaution, you can poke or prick the squash, using a fork.  Then place the entire thing into the oven or microwave for a few minutes to soften the rind a little. 
• This will help, and allow you to cut the squash lengthwise (without hurting yourself).  

How To Cook Spaghetti Squash in the OVEN: 

1. First, cut the squash lengthwise in half, using a spoon, and scoop and discard all the seeds.

2.  Drizzle and rub the squash inside with 1 tablespoon of olive oil, and season with salt, and pepper. 

3.  Place the squash cut side down, on a baking pan, and cover with foil wrap. 

4.  BAKE in the oven at 400 degrees F (204C),  and cook for 30 to 45 minutes,  or until the rind is slightly soft and gives with a little pressure. 

 

How To Cook Spaghetti Squash in the MICROWAVE:

1. Cut the squash lengthwise, and scoop and discard all the seeds.  Place the squash cut side down on a safe ceramic plate. 
2. Microwave the squash on high until tender, about 10 minutes.  Remove and use a fork to scrape the flesh.  
3. Yields: 4 to 5 cups of “spaghetti” strands

 

Ingredients Needed to Make Spaghetti Squash with Shrimp:

For our spaghetti squash with shrimp recipe, you will need the following ingredients:

• 2 pounds of spaghetti squash  
• 1/2 pound of shrimp (about 15 -16 shrimps)
• extra virgin olive oil 
• 5 to 6 garlic cloves 
• crushed red pepper flakes
• 1 ripe tomato 
• white wine
• vegetable or chicken broth
• salted butter
• Optional: grated Parmesan cheese
• salt and black pepper

How to Make Spaghetti Squash with Shrimp? (*full recipe card below!)

FIRST, COOK THE SQUASH:

Cook the spaghetti squash first. Scrape the flesh to get the spaghetti strands, and transfer to a nearby dish. Cover to keep it warm and set it aside.

NEXT, COOK THE SHRIMP:

1. In a large skillet, on moderate heat, add 4 tablespoons of extra virgin olive oil. Toss in the garlic and crushed red pepper flakes. Saute for about 1 minute, to fragrant the olive oil.
2. Toss in the diced tomatoes and saute for about 2 minutes, or until they softened.
3. Add the shrimp, and season with salt. Cook the shrimp for about 1 minute, then turn each one over. Pour in the white wine, and cover with a lid. Simmer for 30 to 45 seconds.
4. Then pour in the vegetable broth, toss in the butter and fresh parsley, and cover with the lid. Simmer for an additional 2 to 3 minutes, until the sauce reduces a little. Optional: to thicken the sauce a little, stir the grated cheese into the sauce. Taste the sauce and adjust the seasonings, adding in more salt if needed.

5. Then stir in about 2 cups of “spaghetti” squash (here you can reserve the remaining for another recipe) into the skillet. Simmer until the squash is heated through.

6. Finally, drizzle 1 tablespoon of extra virgin olive oil over the mixture. Stir to combine. Then top with some fresh cracked black pepper to your taste. Turn off the heat and serve into individual dishes.

Cook’s NOTES and TIPS…

• Buy shrimp at your local seafood market or at Whole Foods, already cleaned and deveined.  I left the tails on them to give more flavor to this dish. But if you prefer, you can remove their tails. 
• Before cooking the shrimp, always run the shrimp under cold running water for a few minutes to clean them.  Then drain in a colander. 
• This recipe will yield about 3 to 4 servings.
• Keep in mind, that spaghetti squash has no flavor to it at all. 
• So when it comes to making this vegetable flavorful we need to saute it with other ingredients.

Spaghetti squash is a nutrient-dense food.  It’s low in calories but high in key vitamins and minerals, and is a good source of fiber, vitamin C, manganese, and vitamin B6.

A great recipe to get an additional “healthy” vegetable into your meals.

Try our Spaghetti Squash with Shrimp recipe and let us know how it turns out!  … and Buon Appetito!

More Delicious Shrimp Recipes!  

• Shrimp Salad with Cajun Mayo
• Easy Italian Shrimp Salad
• Zesty Lemon Shrimp and Mango Salad
• Easy Baked Shrimp Scampi Dinner
• Easy Shrimp Dinner

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Stay Healthy … and Happy Cooking! 🙂

Thanks for stopping by! 

xo Anna and Liz