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!
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.
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.
Ingredients
Directions
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.
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.