Spaghetti Squash and Shrimp. The shrimp in this dish was absolutely delicious but the spaghetti squash was a little bland. I would suggest doubling the shrimp sauce to add to the spaghetti squash. As written there was not enough leaving the squash dry & bland.
Cut the spaghetti squash in half and scrape out the seeds with a spoon.
Place the halves cut-side down on a rimmed baking sheet and roast until the halves look.
Shred the flesh of the squash and discard the skin.
You can cook Spaghetti Squash and Shrimp using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Spaghetti Squash and Shrimp
- You need 2 of large spaghetti Squash.
- It's 1 1/2 lbs of fresh shrimp or 2 12 oz bags frozen raw shrimp thawed.
- Prepare 4-5 of garlic cloves minced.
- Prepare 1/2 cup of chopped fresh basil.
- You need 1/4 cup of chopped fresh parsley.
- You need 5-6 tablespoons of butter.
- You need 1 tablespoon of (or to your liking) Badia sazon complete seasoning.
Heat olive oil in a pan over medium heat. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi.
Spaghetti Squash and Shrimp instructions
- Cut squash and scrape out insides..
- Place squash with 1 cup water in instant pot for 6 minutes then quick release or can bake at 350 with 1 cup water until done..
- While squash is cooking sauté the garlic in butter. When it becomes fragrant add rest of the ingredients. Sauté until shrimp is done..
- Add squash to the shrimp and enjoy!.
Pair with a side of sautéed greens, such as kale, collards or spinach. I also love that you can serve the whole meal in the spaghetti squash shell, it makes for a fun presentation! Let's get back to the shrimp and the uber flavorful sauce that it's served in. Top the spaghetti squash with the crispy bacon and cooked shrimp. Once it says "Hot", add the oil.