Spaghetti Squash with Shrimp, Zucchini & Fire Roasted Tomatoes
Many people these days are foregoing traditionally made pasta for myriad reasons. For some it’s because they have a gluten sensitivity or Celiac disease while others are just interested in trying out the newest food trend like protein pasta or slow dried pasta, which are very popular right now. And while I have not been diagnosed with gluten issues, I do find that my body reacts a bit negatively to it so I try to find alternatives that at least taste great even if it doesn’t actually have the texture (or mouth feel as some fancier people might say) of pasta.
I’ve tried palmini pasta made with the hearts of palm and Miracle Noodles made from konjac root, but neither really tastes that good to me. Another option that I really like but is less commonly used is Spaghetti squash. And the great thing about cooking with this is it’s low in calories, high in fiber and provides vitamins A, C, B5, manganese, and other micronutrients. I don’t see a lot of recipes using it so I created one recently that I really liked and wanted to share it with you. I used Georgia wild red shrimp for this recipe and because they tend to be sweeter than other types of shrimp, they paired perfectly with the spaghetti squash. Hopefully you’ll enjoy it as much as I did.
This recipe is for one to two people, so you will have leftover squash to use in at least one other meal throughout the week. Let me know in the comments if you would like another recipe using this delicious and easy to use squash.
Ingredients
One medium spaghetti squash
Half of a medium zucchini cut into bite size pieces
1 ½ cups fire roasted tomatoes
¼ lb of uncooked shrimp
1-2 cloves of garlic minced
1-2 t. dried oregano or Italian seasoning
Salt and pepper to taste
Optional: nutritional yeast
Scroll through to see how to prep and cook the spaghetti squash
Directions
Roast the squash. Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides of the squash with olive oil and sprinkle with salt. Place the squash cut-side down on a sheet pan and bake for about 30 minutes. For easier clean up, line the pan with foil or parchment paper.
Check for doneness. Insert a knife into the flesh of the squash. If the knife slides in easily, the squash is done. If the flesh is still firm, return it to the oven and continue baking until tender, checking periodically.
Scrape and drain the squash. Let the squash cool for about 5 minutes. Using a fork, scrape the flesh away from the skin. Transfer the squash to a strainer set over a bowl to drain off excess liquid. Let it sit for a few minutes, using the back of a fork to gently press out additional liquid if needed.
Prepare the remaining ingredients. While the squash cooks, chop the zucchini into bite-sized pieces and mince the garlic. Peel and devein the shrimp, if needed, then season with salt and pepper.
Cook the shrimp. While squash drains, heat a medium sauté pan over medium heat. Add about 1 tablespoon of olive oil. Add the shrimp and cook for about 4 minutes until pink and opaque, turning about halfway through. Remove the shrimp from the pan and set aside.
Cook the garlic and zucchini. Add a little more olive oil to the pan, if needed. Add the garlic and sauté for about 30 seconds, stirring so it doesn't burn. Add the zucchini and season with salt and pepper. Cook until the zucchini is nearly fork-tender.
Combine the squash mixture. Add half of the cooked squash and the fire-roasted tomatoes to the pan. Season with a little more salt and pepper, along with dried oregano or Italian seasoning, depending on your preference. Stir to combine and cook until everything is heated through.
Finish the dish. If desired, sprinkle a little nutritional yeast over the squash mixture for a cheesy, nutty, umami flavor, especially if you're not using Parmesan cheese. Arrange the cooked shrimp on top, cover the pan, and heat for about 1 minute, just until the shrimp are warmed through.
Serve. Plate and enjoy!
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