Spaghetti squash with paprika shrimp

Posted by & filed under Savoury.

I have been obsessed with spaghetti squash lately. I’m already big on the squash family, but there is something so fun about seeing a cooked spaghetti squash come apart in perfect strands that imitate the pasta. Now don’t get me wrong, I LOVE pasta, but I don’t eat it often, because I find it really filling for dinner. Spaghetti squash solves the problem, because it makes you think that you’re eating pasta, but without the really full feeling afterwards! And, if you’re doing the gluten-free thing, spaghetti squash with paprika shrimp is perfect. It’s like the time I made eggplant pizza!

I made this on a weeknight, and was able to prep everything beforehand like cooking the squash, and cleaning the shrimp, so that when it was dinner time, I just threw it all in a pan, and it was ready in 5min!

Ingredients

  • 1 medium spaghetti squash
  • Lots of shrimp
  • Bunch of spinach
  • Shallots
  • Red pepper
  • Garlic
  • Paprika
  • Salt and pepper
  • Butter

First, cook the spaghetti squash. You want to halve the squash, and it’s a little hard to do, and if you recall, I get nervous around big knives when I have to cut something that’s rolling around! So my trick is to prick a few holes in the squash, and microwave for about 5min. Then it’s softer, and a bit easier to cut in two. Cut it lengthwise, remove the seeds, and you can either roast or microwave it.

Personally, I don’t have the patience to roast it for 40min, so I place the squash cut side down onto a plate with a bit of water at the bottom, and just microwave it for about 10-12 minutes.When it’s done, gently take a fork and remove the flesh. Set aside.

Remove the shell and tail from the shrimp, and pat dry. Chop your red pepper, garlic, shallots, and spinach.

When you’re ready to eat, melt some butter in a pan, add the garlic, red pepper and shallots, and cook until the shallots are soft. Add the shrimp, and sprinkle generously with paprika. When the shrimp is cooked, after a few minutes, add the cooked squash and chopped spinach. Toss until the spaghetti squash is heated through and the spinach is wilted.

This dinner was amazing. It was one of the easiest weekday meals I’ve made, and my fellow diner had seconds! We had chocolate coconut balls afterwards, and it was the best gluten-free meal ever 🙂

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