I decided to get brave and try something really different, spaghetti squash. Now, I'll be totally honest and let you all know that as far as squash goes, I'm not a fan. If it's on my plate, I usually don't eat it because I just don't really like the taste of autumn vegetables. But I decided that I would give the spaghetti squash a try since I love Italian food and have been cravring it for the last couple of weeks.
As I rolled my cart through the grocery section of SuperTarget, I kept an eye out for the spaghetti squash. I was quite sure they didn't have them available, but they did! I grabbed the biggest one I could find (because for some reason, when I'm trying something new I want to make a LOT of it) and then also picked up some salad shrimp, I would actually recommend a larger shrimp but I like the smaller ones just as well.
I had searched all over Pinterest for the instructions on how to make spaghetti squash... Okay, I am going to interrupt myself so that I can tell you all about how niave I was about this. I had no idea why it was actually called "spaghetti squash" until I roasted the veggie and began to scrape it with a fork. I really had no idea that the meat of the squash would come out looking like spaghetti noodles. So, if you're like me and are a healthy food novice, it's okay!...So, I had been looking for a recipe that explained how to prepare this, and I found one. So here is my recipe. I like to keep the sauce on the lighter side, so while you can use tomato sauce, I chose to do something else with olive oil.
Spaghetti Squash and Shrimp
1 Spaghetti Squash
1/2 stick Butter
2/3 cup EVOO
Shrimp
Garlic Powder
Oregano
Rosemary
Parsley
Pepper
Salt
1. Turn oven to 375.
2. Pierce the squash all over and place on a rimmed baking sheet.
3. Put the squash in the oven for 40 minutes. Flip it over and let it heat for another 40 minutes.
4. Take the squash out of the oven and let cool.
5. Add olive oil and butter to a pan over medium heat.
6. Add spices to taste, then put the shrimp in the pan.
7. Cut the squash lengthwise, in half. With a fork, scrape the meat of the squash and place in a bowl, or directly in the pan. There will be seeds in the middle of the squash when you cut it apart, so take all of that out.
8. Once you have the squash in the pan, be sure to mix it well.
9. Serve and enjoy!
Yes, the way that I prepped my squash took longer, but I think this is one of those times that proved that sometimes slower is better. You can do so many different things with the spaghetti squash, also. I'm looking forward to making some cauliflower alfredo sauce soon to go with my spaghetti!
Greek Feta Dip
Extra Virgin Olive Oil
Feta Cheese
Tomato, diced
Green Onion, diced
Oregano
Garlic Powder
Salt
Pepper
Lemon
Pour half a cup of olive oil in a medium sized bowl. Add the tomato, green onion, and feta. Stir. Add the spices to taste. Cut the lemon in half and squeeze the juice over the ingredients. Mix well and serve.
Pour half a cup of olive oil in a medium sized bowl. Add the tomato, green onion, and feta. Stir. Add the spices to taste. Cut the lemon in half and squeeze the juice over the ingredients. Mix well and serve.
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