Roasted Spaghetti Squash Pasta with Shrimp and Red Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ large spaghetti squash
  • 8 shrimp, peeled and deveined
  • 2 Tbs extra virgin olive oil
  • ½ small onion, chopped
  • ¼ red bell pepper, chopped
  • 1 handful cherry tomatoes, halved
  • ¾ tsp salt
  • ½ tsp crushed red pepper
  • 1 handful fresh parsley, chopped
Instructions
  1. Preheat oven to 400.
  2. Pierce the flesh of the squash with a fork and nuke it for 20 seconds - this will help to get the skin soft and make it easier to cut.
  3. Slice the squash in half long ways and scoop out the seeds and innards. Place both halves cut side down and roast for 40-45 minutes, or until the flesh is tender enough for a fork to pierce it easily.
  4. Once cooked, carefully fork out strings of "spaghetti" and set aside in a bowl.
  5. Season the shrimp with a pinch of salt and pepper.
  6. In a large saute pan, add evoo and and cook onions with peppers on medium heat for 3 minutes. Add in the tomatoes, salt and crushed pepper and cook for 5 minutes, until the tomatoes soften and start to release their juices.
  7. Turn the heat up to medium high and move the onion mixture to one side of the pan. On the other side add the shrimp and cook for 90 seconds per side.
  8. Add in the spaghetti squash you set aside and mix all ingredients together on medium until well incorporated.
  9. Finish with a dusting of fresh parsley and enjoy!
Recipe by Keys to the Cucina at http://keystothecucina.com/2015/10/14/roasted-spaghetti-squash-pasta-with-shrimp-and-red-peppers/