Roasted Spaghetti Squash with Shrimp Pasta





Happy Halloween, Everyone!

It’s squash season! Spaghetti squash. It’s the bright yellow color. It’s the smell of freshness. It’s the feel of texture. Badly tempted me to bring one of these babies home. So I did.

It is known for its strands that look just exactly like angel hair pasta. Or even Chinese egg noodles. They do! Low carb dieters, you are in luck. You can eat the entire squash and not have to worry about calories.

This is the first time I have tried spaghetti squash as well as cooking with it. Season with herbs was playing it safe but the most righteous thing to do. I have to say this is a keepsake recipe for sure.

Now onto candies for dessert!

Roasted Spaghetti Squash with Shrimp Pasta
Servings: 2
Ingredients
1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded
1 tablespoon and 1 teaspoon extra-virgin olive oil
10 jumbo shrimps, peeled and deveined (for vegetarian, replace with tofu)
1 tablespoon butter, room temperature
1 purple onion, chopped
2 glove garlic, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh cilantro, roughly chopped
1 tablespoon fresh lemon juice, wedges for serving
1 teaspoon coarse kosher salt
freshly ground pepper

Preparation
Preheat oven to 375F. Place cut side up in a baking sheet. Brush the sides and middles with 1 tablespoon of olive oil. Roast till tender, about 45 minutes. Let cool.

Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Set aside.

Meanwhile, season shrimp with salt and pepper. Coat with 1 teaspoon oil. Let it marinate for at least 10 minutes.

Heat a frying pan on medium heat. Cook shrimps until tender. Set aside.

Melt the butter in the frying pan on medium heat. Toss in garlic and onion to cook until golden brown or tender, about 5- 7 minutes. Add rosemary and thyme. Combine and stir, about 3 minutes, or till herb gives off its aroma. Add spaghetti squash, lemon juice, salt, and pepper. Stir and combine, for about 3 minutes. Add shrimp and any cooking juices. Toss and combine. Remove from heat immediately.

Garnish with cilantro and serve with lemon wedges.

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16 Responses to Roasted Spaghetti Squash with Shrimp Pasta

  1. Delicious Pot says:

    Looks so yum!! Good combination – squash n shrimp!

  2. gotasté says:

    This is such a clever and creative combination. I have tried using carrots and I think squash will taste even better. Thanks you for sharing your recipe. We don’t have to run to burn off this meal :-)

  3. Delicious recipe.Thank for sharing.jalal

  4. Hello! it really does look like chinese wanton noodles! How exactly did u make the spaghetti squash? did you have to peel them out strand by strand?

    • Irene says:

      Hi Felicia! Once the squash is cooked, a bulk of strands come right off with some scraping of a folk. You can loosen the strands with a folk or hand. It’s not labor intensive at all :)

  5. jalal michael sabbagh.http://gravatar.com/jmsabbagh86@gmail.com says:

    Thank you for following my blog.Wishing you blessed thanksgiving.Respect and regards.jalal

  6. Vinny Grette says:

    I think you’ve convinced me to try this squash again. Did you find it a bit watery? Was it flavorful enough?

  7. Yum, quick and easy to prepare. Time to follow you.

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