The Recipes

Spaghetti Squash with Pesto and Shrimp

If you haven't gotten on the veggie "pasta" train yet, here's your chance! Spaghetti squash - so appropriately named - has flesh that once cooked turns into a spaghetti-like texture.

Of course, you have a lot of options here. You can scrap the squash for some angel hair or actual spaghetti. You can nix the shrimp if you want a purely vegan dish. Seafood not your thing? Use another protein like chicken.

The biggest option comes with the pesto. You can take an assist from the grocery store and get a tub of pesto. If you've followed OneIfByFood, you know I like to make pesto at the end of the summer and freeze it into ice cubes, creating single-serve portions. Your other option is to throw some herbs that are about to go south in a food processor with garlic, some lemon juice, and a handful of nuts. Traditional pesto calls for cheese, but I regularly leave that out.

Spaghetti Squash with Pesto and Shrimp

Serves: 1     Time: 1 hour, largely inactive     Difficulty: None, unless the squash scares you

INGREDIENTS:

- 1 small spaghetti squash

- 3 T. pesto (prepared or homemade)

- 4-6 shrimp, peeled and deveined

- salt, pepper, olive oil

DIRECTIONS:

Preheat the oven to 350 degrees.

Halve the spaghetti squash length-wise. Scoop out the stringy center and seeds. Note: You can soak the seeds and roast them just like you would pumpkin seeds.

Drizzle the flesh with olive oil and season with salt and pepper. Place the halves flesh-side down on a baking sheet and transfer to the oven for 40-50 minutes, or until tender and slightly slumped.

When your squash is almost ready, whiz together a quick pesto if making from scratch.

Peel the shrimp and devein them by running your knife along the back of the shrimp and removing any of the brown "vein."

Heat 1 T. of olive oil in a pan. Season the shrimp with salt and pepper and cook them in the pan for approximately two minutes per side - until the shrimp are pink and starting to curl.

Meanwhile, remove the squash from the oven and shred the flesh with a fork to produce spaghetti-like strands.

Heat the pesto in a small pan, using a little bit of water or stock to loosen it as needed. Add the squash "spaghetti" to the pan and toss to combine.

Plate the squash and top with the shrimp.