If you’re wanting to limit carbohydrates in your diet, spaghetti squash is a great way to go. I’ve been making this dish for years and I always circle back to it if I’m craving pasta but trying to lose a few pounds. If you’ve never seen spaghetti squash, it is an oblong, hard, and yellow winter squash. When cooked, the flesh of the squash separates into strands and resembles spaghetti. This versatile vegetable can be prepared in a variety of ways, much the same as pasta, and takes on the flavor of whatever topping you choose. I frequently make this squash with turkey meatballs and marinara sauce. Often times, spaghetti squash is removed from the shell when served. I think the shell serves as the perfect self-contained dish and makes an impressive presentation.
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per cup.
Cutting the spaghetti squash in half proves to be the most difficult step in making this dish. The exterior of the squash is extremely hard like other winter squash. I use a large knife and insert the point into the squash to get a cut started. Use caution when cutting the squash as the round shape makes this step a little precarious. The squash contains large seeds and fibers that should be removed with a large spoon. I haven’t tried it yet, but the seeds can be roasted and eaten in the same way that pumpkin seeds can.
After baking, rake a fork across the flesh of the squash to separate the strands. For this recipe, I’ve chosen sauteed jumbo shrimp, broccoli, and red bell pepper garnished with Parmesan cheese and parsley as the topping. Not only is this a beautiful and delicious dish, but a nutritious one as well.
Ingredients
2 medium spaghetti squash, cut in half lengthwise
3 tablespoon extra virgin olive oil
4 medium broccoli crowns, cut in 3/4 inch florets
3 tablespoons butter
1 1/2 pounds jumbo shrimp, peeled and deveined
1 large red bell pepper, cut in 3/4 inch pieces
4 large cloves garlic, 2 thinly sliced and 2 minced
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper
1/2 cup chopped parsley
3/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. With a spoon, scoop out and dispose of seeds and fibers.
3. Brush cut side of squash with 1 tablespoon of olive oil and place cut side down on baking sheet.
4. Bake for 45 to 50 minutes or until a fork easily inserts into the squash and separates the strands.
5. About 15 minutes before squash is done, bring a large pot of salted water to a boil and prepare a large bowl with ice water.
6. Drop broccoli into boiling water for 1 minute and immediately remove and place in ice bath. Remove cooled broccoli from ice water and drain.
7. Melt 1 tablespoon of butter in a large skillet and add 1 tablespoon of olive oil over medium high heat. Place shrimp in skillet and cook for 2 to 4 minutes on each side or until shrimp is pink and opaque. Remove from the pan and set aside.
8. Add red peppers and sliced garlic to the skillet and saute for 2 to 3 minutes. Add broccoli and continue cooking for 3 to 4 minutes, tossing regularly. If necessary, add more olive oil. Add shrimp back to the skillet and heat through. Add lemon zest and juice and season with salt and pepper to taste.
9. In a small sauce pan, melt 2 tbsp of butter. Add minced garlic and saute for 1 minute. Add 1/4 cup of chopped parsley. Mix well and remove from heat.
10. Remove spaghetti squash from oven and run a fork across the inside of each squash half and separate the strands. Spoon butter/garlic/parsley mixture evenly on each portion and mix well. Season with salt and pepper to taste. Evenly divide half of the Parmesan cheese over each portion and mix well.
11. Top each squash portion with shrimp and vegetables. Top with remaining Parmesan cheese and parsley and serve immediately.
https://southernboydishes.com/2013/03/11/spaghetti-squash-with-shrimp-broccoli-and-red-pepper/
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This was amazing! Followed the recipe exactly and we were delighted with the result. Thank you. The step where you brush the cooked squash with the minced garlic sautéed with parsley is so worth doing. I also enjoyed the Parmesan cheese with that step as well. Will definitely make this again.
Thanks so much for the comment, JoAnn! I’m so glad you liked the recipe and I appreciate you dropping by!
Hello,
Thank you for posting the pics and recipes in such a simple elegant manner. I have never cooked a spaghetti squash and wondered how to cook it.
Now that I have seen your recipe with pics, I am definitely going to make it.
Thanks again.