Guess you can say I’m mad about squash. Not a lie. Seriously so easy to make and cures me of my pasta craving – absolutely works like a charm.
Shrimp is a great source of lean protein and it is a HBV protein making it well absorbed. A four ounce portion of shrimp is about 100-110 calories, 20-25 g protein, 1.2 g fat, and contains no carbohydrates. When cooked under moist heat/oil most of its juices and water content is retained. This is a fantastic recipe demonstrating just that.
- 1 spaghetti squash; halved diagonally to form a boat shape with the insides (pulp and seeds) scooped out
- 1 small red bell pepper; diced
- 1 medium yellow onion; diced
- 1 cup of Brussels sprouts; quartered (keep the leaves as they shed when cut)
- 1/2 pound jumbo shrimp; raw, peeled, and deveined
- 1 tbsp garlic; minced
- 1 small shallot; minced
- 1 spring rosemary; minced
- To taste – ground black pepper (about 2-3 shakes with my spice shaker)
- To taste – ground French thyme (about 2-3 shakes with my spice shaker)
- To taste – sea salt (about 1-2 full grinds or 1/2 tsp)
- EVOO (extra virgin olive oil) – to coat the both pans
- Pre-heat the oven to 425 degrees Fahrenheit then line a cooking sheet with parchment paper.
- Place the boat shaped spaghetti squash atop with the insides facing up on the pan and cook for 30 minutes.
- On a plate mix the shrimp and garlic together into a ball. Allow to sit for 5-10 minutes for the garlic to be well absorbed.
- In a large sauté pan drizzle EVOO under medium-high heat then when the oil is dispersed add the following ingredients: red bell pepper, yellow onion, Brussels sprouts, shallot, and rosemary.
- Allow the vegetables to sauté and mix over a period of 10-15 minutes depending on how crisp you want the vegetables. I sautéed the vegetables until the onions were golden in color.
- Top the vegetables with spices (sea salt, French thyme, and black pepper) as desired and stir well.
- In a separate pan while the vegetables are sautéing drizzle EVOO and allow the pan to heat up under medium-high heat. Transfer the shrimp/garlic ball onto the pan.
- Sear each side of the shrimp for 2 minutes – each side should be seared at least twice or until a golden color is achieved.
- Remove the squash from the oven and drain if there is liquid pooled in the middle. Using a fork gently pull down the sides of the squash until the spaghetti is formed. Keep the spaghetti in the shell of the squash boat.
- Stuff the vegetables into the shell atop the spaghetti then garnish with the shrimp on top.
- If you want to further heat up the squash boat then place in the oven for 5-10 minutes to absorb the residual heat as the oven cools down.
- Have your utensils ready and dig in!
xxx – Sarah