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
- 1 small spaghetti squash
- 3 T. pesto (prepared or homemade)
- 4-6 shrimp, peeled and deveined
- salt, pepper, olive oil
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.