Spaghetti is my all time favorite meal. It’s fast, easy and oh-so delicious. Lately, I’ve been concocting healthier alternatives to my favorite meals. Spaghetti squash was on sale at my local Neighborhood Market so I bought it and decided to create a divine dinner with it.
I have never bought, cooked or ate spaghetti squash before so this was a foreign endeavor for me. After some brief Googling of how to cook this yellow thing I came to the conclusion I would make shrimp and roasted spaghetti squash and the results were fantastic.
What you need:
One medium spaghetti squash
One pound of deveined shrimp
One clove of garlic
Half of a diced tomato
One half teaspoon of crushed red pepper flakes
One half teaspoon of parsley
One half teaspoon of basil
One tablespoon of white cooking wine
To begin pre-heat your oven to 400 degrees. While that’s heating up line a baking sheet with foil. Slice the the squash horizontal, not vertical. This makes it easier to create the “noodles” later. Take out the seeds and place the squash rings on the baking sheet. Bake the squash for 40 minutes.
Heat up a skillet on the stove with the olive oil and toss in the garlic. Once the garlic becomes fragrant add in the shrimp. Sprinkle in the rest of the ingredients. *CONFESSION I really just eye balled the measurement for the white cooking wine*
Once the shrimp is cooked set aside to cool.
Take your squash out of the oven, grab a fork and start pulling the squash apart. It will look similar to spaghetti noodles. Place the noodles on a plate and top with the shrimp. Voila! You could even mix in a nice marinara sauce to really give it the spaghetti feel.
What are some foods you use to substitute for your favorite meals? Leave me a comment below!