It’s squash season! It’s known for its strands that look exactly like angel hair pasta. This delicious roasted Spaghetti Squash with Shrimp is a lighter take on shrimp scampi that is quick and easy, healthy and full of so much flavor!
1tbspchopped Italian parsley + plus more for garnish
1
Start by cutting the squash in half length wise, using a spoon scoop the seeds and pulp out of the center. Line a sheet pan with parchment paper, place the squash halves facing up. I like to season the squash before roasting it because I think it adds flavor. Drizzle 2 tbsp of olive oil, a sprinkle of salt, pepper, lemon pepper, paprika and add a few fresh sprigs of thyme in the cavity. Flip them face down and roast for 30 minutes @ 425. Let cool for 5 minutes, using a fork gently scrape the flesh from each ends to the center and fluff as you scrap the strands. Transfer to a serving bowl and cover loosely with aluminum foil to keep warm until ready to assemble. Start your sauce while the squash is roasting.
Sauce
2
Saute the shallots and garlic in olive oil for a few mintes. Add the wine and vegetable stock and raise heat to high, continue reducing the sauce for 5 -7 minutes. Add the butter, parsley and contiune cooking for an addtional minute, the sauce will thicken and become silky. Keep warm.
Quick and easy sauteed shrimp, seasoned with a sprinkle salt, pepper and paprika. On medium high heat add 2 tbsp unsalted butter and melt. Add the shrimp and cook 2 -3 minutes per side. Spoon the sauce over the spaghetti squash. Place the sauteed shrimp on top and sprinkle fresh parsley. Optional; top individual servings with a fried egg, and a pinch of salt and pepper.
Note: If you plan on topping with an egg, start preparing them while the shrimp is sautéing.
1tbspchopped Italian parsley + plus more for garnish
Directions
1
Start by cutting the squash in half length wise, using a spoon scoop the seeds and pulp out of the center. Line a sheet pan with parchment paper, place the squash halves facing up. I like to season the squash before roasting it because I think it adds flavor. Drizzle 2 tbsp of olive oil, a sprinkle of salt, pepper, lemon pepper, paprika and add a few fresh sprigs of thyme in the cavity. Flip them face down and roast for 30 minutes @ 425. Let cool for 5 minutes, using a fork gently scrape the flesh from each ends to the center and fluff as you scrap the strands. Transfer to a serving bowl and cover loosely with aluminum foil to keep warm until ready to assemble. Start your sauce while the squash is roasting.
Sauce
2
Saute the shallots and garlic in olive oil for a few mintes. Add the wine and vegetable stock and raise heat to high, continue reducing the sauce for 5 -7 minutes. Add the butter, parsley and contiune cooking for an addtional minute, the sauce will thicken and become silky. Keep warm.
Quick and easy sauteed shrimp, seasoned with a sprinkle salt, pepper and paprika. On medium high heat add 2 tbsp unsalted butter and melt. Add the shrimp and cook 2 -3 minutes per side. Spoon the sauce over the spaghetti squash. Place the sauteed shrimp on top and sprinkle fresh parsley. Optional; top individual servings with a fried egg, and a pinch of salt and pepper.
Note: If you plan on topping with an egg, start preparing them while the shrimp is sautéing.
