Our garden has a mind of its own. We planted 2 butternut squash plants and 2 spaghetti squash plants. We got one lonely butternut squash and about 50 spaghetti! Good thing we love the stuff. (Maybe not 50 love but still love). It's like spiralizing zucchini noodles, without the work!
Once roasted, you simply scrape the flesh with a fork until you have a bowl full of yumminess. Spaghetti squash is a really healthy alternative to pasta. Don't get us wrong, if we could grow pasta like this we would, but sometimes we don't need all those carbs.
This recipe combines two of our favourite things. Spaghetti squash noodles topped with a spicy tomato shrimp sauce. Delish!
Total time: 40 mins
2 small spaghetti squash 2 tbsp olive oil
1 1/2 lbs shrimp, peeled 2 garlic cloves, crushed 1 14 oz can diced tomatoes
1 cup water 2 medium tomatoes, or 1 basket cherry tomatoes, chopped 1/4 tbsp red pepper flakes 1/4 tbsp dried oregano Fresh basil, handful
•Preheat oven to 450°
•Cut squash in half lengthwise and scoop out seeds and pulp. •Lightly brush with olive oil and sprinkle with s&p. Place cut side down on lined baking sheet and bake for 30 mins or until squash is tender but still al dente.
•Meanwhile make sauce. In a large skillet, heat remaining olive oil on high and add shrimp. Sprinkle with s&p and sauté until opaque, about 3 mins. Set shrimp aside. •Add crushed garlic to skillet and sauté until fragrant, then add canned tomatoes, chopped tomatoes, water and dried spices. •Simmer until sauce is reduced and tomatoes have softened, about 15 mins.
•Remove squash from oven and using a fork, gently scrape the flesh away from the sides of skin. Fluff with fork and leave in their skins. Top the squash with the tomato sauce and garnish with torn basil leaves.
Let us know what you think of this healthy, tasty and easy dish. xx2DA