Sunday, 17 November 2013

Spaghetti Squash (Part 1) with Shrimp and Pesto

This could have used some chopped chives or parsley for colour!  Ooh, or red pepper flakes!

Spaghetti squash really can be used to replace spaghetti, but let's be real, it doesn't taste the same.  But yes, it generally goes well with many of the same sauces as you would have with spaghetti ... with a tomato-based sauce or maybe a creamy mushroom sauce.  My favourite way to eat spaghetti squash (although I would never eat real spaghetti this way) is just tossed with butter and parmesan cheese; an elegant side dish to most meats or fish.

Here it is combined with pesto and shrimp.  You may also want to add some garlic, but that will depend on the type of pesto you are using and if it already has enough garlic.  Jarred pesto is pretty good usually or make your own (try one of my pesto recipes: Traditional Basil Pesto; Garlic Scape Pesto or Sundried Tomato and Pumpkin Seed Pesto).

Cut squash in half lengthwise, remove seeds.  Place cut side down on a baking tray and bake at 350 degrees F for about 30 minutes until tender.






Peel 4-5 black tiger shrimp per person (serves 2 or 3).  Saute shrimp in equal amounts of olive oil and butter until pink.  While shrimp cooks, use a fork to pull the flesh of the squash into strands.







Toss the squash "spaghetti" in the pan with the shrimp and add enough pesto to coat.  Season to taste and add parmesan cheese as desired.






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