Monday, February 1, 2016

Spaghetti Squash with Garlic Shrimp

So, this is a recipe that I threw together simply because I was wanting to make pasta, but didn’t want all the carbs in it. Last year I had started getting into spaghetti squash, and I thought with its light taste, it would be a great base for a shrimp meal. And the garlic, well you know I’m always throwing that in recipes! Haha But then you also need a spicy kick, thus the red pepper flakes. Works for me. ;-)

So, let’s get cooking!

Halve the spaghetti squash and scoop out the seeds, being careful to not get the flesh underneath. Spritz a pan with cooking spray, and bake in a 375° oven for about 30-40 minutes until tender. When it’s cool enough to handle, use a fork to scrape out the “spaghetti.” My daughter Megan loves to do this part.

Peel and mince the garlic, and dice the red bell pepper, somewhat smallish. In a large skillet, sauté the pepper in the butter for about 4 or 5 minutes, then add the minced garlic and cook an additional minute.

Add the cooked shrimp and red pepper flakes, cooking for about two minutes to heat through, stirring.

Add the spaghetti squash and the dried parsley and toss until thoroughly combined and squash is heated through.

And it’s done and ready to serve. So simple and oh so good! Enjoy!

Spaghetti Squash with Garlic Shrimp

1 small spaghetti squash
1 lb small cooked shrimp,
     shell off
½ red bell pepper
2 massively huge cloves garlic
1 Tbl butter
2 tsp red pepper flakes
1 ½ tsp dried parsley

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