Spaghetti Squash with Sautéd Shrimp and Rosemary – 100% Delicious!

 

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.

Spaghetti Squash with Shrimp & Rosemary

Course: Main Course
Cuisine: American
Servings: 2
Calories: 324kcal

Ingredients

  • 3 lb spaghetti squash
  • 4 tsp olive oil
  • 12 ounce large peeled and deveined shrimp
  • Salt and pepper
  • 1/2 cup thinly sliced red onion
  • 1 tsp minced garlic
  • 10 cherry tomatoes halved
  • 2 tsp fresh lemon juice
  • 1/2 tsp chopped fresh rosemary

Instructions

  • Preheat oven to 350°.
  • 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! You should end up with at least 3 cups. Set aside.
  • 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!

 

 

 

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