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
- 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
- In a pan saute garlic until golden brown with some olive oil
- 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
- Turn off heat and add the spaghetti squash
- Gently combine all the ingredients together.
- Served topped with a bit a sprig of parsley and a dusting of cheese.