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Shrimp and Spaghetti Squash

shrimp spaghetti squash1 spaghetti squash
2 dozen medium shrimp, cleaned, peeled, etc.
1 onion, thinly sliced
2 cloves garlic
1 tomato, coarsely chopped
Salt, pepper and parsley to taste

Cook the squash.  I usually cut it in half, scoop out the seeds, place it, skin side up, in a lidded saucepan with an inch of water, and boil it for about 20 minutes.  Remove from pan and let cool.  Meanwhile, saute onions and garlic in a bit of olive oil until soft and lightly browned.  While it is cooking, use a fork to remove the spaghetti squash from the shell.  Cook shrimp and then add the tomato.  Add squash and mix until combined.  Add salt, pepper, and parsley to taste.

Note:   I also added about 1/4 cup white wine with the shrimp, but it's optional.

You can find all our Meatless Friday featured recipes here.

Recipe and photo copyright 2015 Deanna Bartalini