GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP
The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
Provided by Katie Workman
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
CREAMY SPAGHETTI SQUASH WITH SHRIMP
This Creamy Spaghetti Squash with Shrimp is a healthy and delicious alternative to pasta. Full of vegetables and tender shrimp, this dish has all the scrumptious flavor you could want.
Provided by Tania Sheff
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Cut the squash in half lengthwise with a sharp knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with salt and pepper. Put the halves flesh-side down on a baking sheet and bake at 400F until the edges just turn brown, about 45 minutes.
- Once baked, let it cool down a bit, and separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl.
- Heat a large nonstick skillet over medium-high heat. Add the butter, shrimp, salt, and pepper, and cook for about 2-3 minutes, or until the shrimp reaches the desired doneness. Remove the shrimp from the skillet and set it aside.
- Reduce the heat to medium. To the same skillet, add the minced garlic and cook for 1 minute.
- Then add the veggie broth and cream, and bring it to a gentle simmer. Let it simmer for 2-3 minutes before stirring in the Parmesan cheese.
- Add the spaghetti squash and cover it nicely with the sauce. Let it heat fully.
- Lastly, add the reserved shrimp on top. Sprinkle with some parsley and serve.
Nutrition Facts : Calories 320 kcal, Carbohydrate 21 g, Protein 19 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1255 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press "Cancel" and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
SHRIMP SCAMPI WITH SPAGHETTI SQUASH
A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 57m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
SPAGHETTI SQUASH SAUTE
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place whole spaghetti squash in baking dish.
- Prick all over with fork.
- Bake at 350 degrees for 45 to 60 minutes or until tender; cool.
- Cut squash in half lengthwise; remove seeds.
- With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.
- In large skillet, heat oil over medium-high heat.
- Cook green onions and garlic in oil about 3 minutes, stirring constantly.
- Add squash and stir-fry 3 to 5 minutes more until heated through.
- Stir in parsley and lemon juice; mix well.
- Add cheese and toss to coat.
SPAGHETTI SQUASH SAUTEED WITH SHRIMP
Yummy, healthier version of spaghetti! Shrimp and colorful peppers and onions add a summer feel to this dish my mother and I created one night. Quick with microwave, but if you prefer an oven, bake the squash halves at 350 for about an hour or until soft. Capers would make a good addition to this! Spaghetti sauce has great basic taste so it could be a healthier base to any pasta dish. Serves four for a delicious dinner or a side could serve 8-10.
Provided by jfresh444
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place squash halves open side down on a microwave safe plate with seeds still in and microwave on high for 7-10 minutes, or until soft.
- While squash is in microwave, chop the bell pepper, onions, and colored pepper.
- Melt butter in a medium skillet over medium-high heat and saute garlic.
- Add shrimp, onions, and both peppers and saute until shrimp are cooked.
- Take squash out of microwave, remove seeds, and scrape out squash with a fork, creating "spaghetti.".
- Transfer shrimp mixture to a bowl and place a plate over it to keep it hot.
- Using the same pan the shrimp were cooked in, saute squash for a minute with a little butter and add salt and pepper.
- Serve spaghetti, top with shrimp, and enjoy!
Nutrition Facts : Calories 226.8, Fat 8.2, SaturatedFat 4, Cholesterol 254.2, Sodium 1141.1, Carbohydrate 10.7, Fiber 1.2, Sugar 1.8, Protein 27.1
ROASTED SHRIMP WITH SPAGHETTI SQUASH
SMART SUBSTITUTION Spaghetti squash makes a great, gluten-free stand-in for pasta; after roasting the halved squash until tender, scrape the flesh with a fork into long spaghetti-like strands. Roasted shrimp are brightened with the addition of lemon juice and fresh parsley.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Season cut sides of squash with salt and pepper. Place, cut side down, in a 9-by-13-inch baking dish. Add the water and bake until tender when pierced with a sharp paring knife, about 45 minutes. Let cool.
- Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
- Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and remaining tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.
- (Per Serving)
- Calories: 234
- Fat: 6.7g (1.2g Saturated Fat)
- Protein: 25.7g
- Carbohydrates: 19.1g
- Fiber: 4.1g
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