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Herbed Spaghetti Squash

Herbed Spaghetti Squash with Garlicky Shrimp

I love pasta – but I am always looking for a way to get my kids to eat more vegetables.  Spaghetti squash is a perfect way to make a “faux” pasta dish and you will not  feel like you are missing the pasta.  If you don’t eat shrimp – just leave it out!


  • 2 Spaghetti squash
  • Olive oil
  • 6 garlic cloves finely diced
  • 1/2 cup White wine
  • 1/2 bunch of parsley finely chopped
  • 1/2  teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 24 medium shrimp devined and tails removed
  • Shaved Parmasean or Asiago Cheese

How to:

  • Preheat oven to 350
  • Wash and cut the spaghetti squash in half lengthwise using a big heavy kitchen knife.
  • Gently scoop out the seeds
  • Drizzle olive oil in each half and sprinkle with salt and pepper.
  • Lay each half face down in a cooking dish and fill bottom of dish with a little water
  • Bake  45 minutes and then turn each half over and bake for another 15 minutes
  • When the squash is done, let it cool and using a fork scrape the squash in to a bowl

Spaghetti Squash

  • In a pan saute garlic until golden brown with some olive oil

suateed garlic

  • Add Shrimp and cook until pink about 4 minutes (stir to flip shrimp)
  • Add red pepper flakes and salt and pepper to taste
  • Add white wine
  • Add 1 tablespoon of butter and stir until melted
  • Add Parsley

Sauteed Garlic and Shrimp

  • Turn off heat  and add the spaghetti squash

Add the spaghetti Squash

  • Gently combine all the ingredients together.
  • Served topped with a bit a sprig of parsley and a dusting of cheese.