If you’ve never cooked with spaghetti squash before, we are about to rock your world! Nothing could be easier – seriously. Buy it, cut it, cook it, shred it – done! A perfect pasta substitute. Believe us when we say you will not miss the taste – or calories – of pasta in this dish. Full disclosure – this recipe appears in the January, 2017, Cooking Light magazine, but we’ve changed a thing or two to make it our own. The recipe yields two large servings.
Preheat oven to 350 degrees. Cut a 3 lb. squash in half lengthwise and scrape out the seeds. Place the halves, cut side down in a large baking dish. Add 1/2 cup water to the dish and bake for 45-50 minutes, until tender. Once cooked, let cool cut side up for at least ten minutes. Scrape the inside of the squash with a fork and presto! spaghetti strands are created! Set aside.
Shrimp with Rosemary
- 4 t olive oil
- 12 oz. large peeled and deveined shrimp
- Salt and pepper
- 1/2 c thinly sliced red onion
- 1 t minced garlic
- 3 c baked spaghetti squash
- 10 cherry tomatoes, halved
- 2 t fresh lemon juice
- 1/2 t chopped fresh rosemary
Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Season the shrimp with salt and pepper to taste. Add shrimp to pan and cook until done (4-5 minutes). Remove from pan and keep warm. Add remaining 2 teaspoons of oil to pan and over medium-high heat, sauté onion and garlic until onion is tender. Add squash, tomatoes, lemon juice, rosemary and dash salt. Cook for a few minutes until warmed through. Place mixture on a plate and top with cooked shrimp. Enjoy!