Spaghetti Squash Shrimp Scampi

Found this recipe at cookinglight.com and followed it to a T - other than I took the tails off before sautéing them, the recipe just says peeled and deveined but their picture has tails on...I don't like dealing with pulling off the tails when they are mixed in with sauce. Very easy recipe with not very many ingredients, what's not to like? Saute shrimp in half olive oil half butter, season, add spinach until it's wilted, then toss with cooked spaghetti squash strands. Yum.

Ingredients:

1 (2.5-lb.) spaghetti squash

Cooking spray

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

8 ounces large raw shrimp, peeled and deveined

5 ounces fresh baby spinach

3/8 teaspoon kosher salt

Step 1

Preheat oven to 375°F. Trim off squash ends. Cut remaining squash into 1 1/2-inch rings; scoop out and discard seeds and membranes. Arrange rings on a foil-lined baking sheet coated with cooking spray. Coat rings with cooking spray. Bake at 375°F for 45 minutes or until just tender. Cool slightly. Cut through each ring and open slightly to reach strands; carefully scrape out spaghetti-like squash strands.

Step 2

Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly. Add shrimp; sauté 2 minutes or until almost done. Add spinach, tossing until spinach wilts. Add squash strands; sprinkle with salt. Toss gently to combine.

Click here for the source.

Sissy's Stuffed Spaghetti Squash

Hi All, Non Crafty, Non Cooking Sister here.. 

After much searching for “reserved” signs for my upcoming wedding with no luck I conned my sister into making them for me (I’m sure that blog is upcoming).  In return for sign making services I agreed to a blog post.   Having exhausted posting on my extensive drinking and poor organization tricks (see my past blogs) I have now been forced to resort to something cooking.

Knowing that no one is interested in my boxed macaroni and cheese recipe (boil water, pour in noodles, add powdered cheese that’s in the box) I will subject myself to ridicule by talking about my “discovery” of spaghetti squash.  First I would like to say I had no idea this was a thing. My healthy oldest daughter came home over the holiday’s and left me one as a surprise.  I called her immediately and asked what it is and what do I do with it.  Not being one to waste food I decided to give it a try.  Below is my recipe – and yes of course I ruined the health value by adding cheese.

1.       Microwaved squash about 10 minutes until was soft enough to cut.  Then cut squash into 2 halves and baked face down on a foil lined pan at 400 degrees until squash was tender (about 50 minutes)

I then scraped out the inside which looked shockingly like noodles.  This was a positive start.

  

2. I then mixed the “noodles” with 1 cup slightly cooked broccoli, a cup of cheddar cheese, and          a few shakes of garlic powder and added it back to the squash shells and sprinkled a little more cheese on top (You can never have too much cheese)..

Bake 10 minutes until cheese melted.  

It was shockingly delicious and still sorta healthy even with the cheese.  Since then I have to admit I went and bought another one (surprisingly cheap) and dumped the cheese recipe and just used it as “noodles” for my spaghetti.  Equally delicious but that one I couldn’t get the family to go for.  As a side dish they would accept it, but not as the main course.

So there you have it, debt paid.  Now Sister better get cracking on those reserved signs!

Spinach Artichoke Spaghetti Squash

I saw this on Pinterest back in January and just got around to trying it, we LOVED it - it's so good, cheesy, and easy (what's not to like!).

I modified the recipe a little bit:

• didn't use the onion and garlic
• sautéed the artichokes to heat them up, sprinkled with garlic salt; then added the sour cream, neufchâtel cheese, and parmesan till creamy; added twice the amount of spinach and let it wilt down into the sauce. 
• I pulled apart the spaghetti squash strands with a fork and added it to the sauce in the pan, combine all and add salt and pepper to taste.
• put the mixture back into the squash shells, top with cheese and bake at 425' until melted about 10 minutes. 

I served this as a side to pork chops, but it would be really good with the addition of meat to the filling if you want. Ground sausage, chopped chicken...or just leave as a meatless meal - it's pretty hardy on its own. 

*note: if you haven't made spaghetti squash before give it a try, it's a nice substitute for pasta and very healthy. I cut off both ends and half it, remove the seeds, put cut side up in a covered microwaveable dish with a little water for about 10-12 minutes. Drain off the water; using a pair of tongs I stand the squash halves up in a large bowl and scrap the flesh with a fork into long strands.