I had not tried to prepare spaghetti squash before. It was popular a few years ago and now it is usually available in the grocery store. After doing some reading on how to prepare them, it was time to give it a whirl. What to prepare with it though? So, an examination of what was on hand was where I started; I found shrimp in the freezer. Bingo. The next thought was something like a shrimp scampi. I had white wine, lemon, garlic, salt and pepper…Something simple, something easy. I went to work, set a pretty table by the fire-I am liking the new kitchen arrangement and a delicious dinner was on the table in no time. Michigan toast along side, a simple Kale salad and there you go and here we go…
Serves 4
Ingredient
-1 spaghetti squash, washed, dried, cut in half, placed on a baking sheet, open side down on the baking sheet
-2 Tablespoons unsalted butter
-1 Tablespoon minced garlic
-1 teaspoon ground coriander
-1 teaspoon ground cumin
-1/2 teaspoon coarse salt, divided
-1/4 teaspoon ground red cayenne pepper
-1/2 cup dry white wine
-1 pound peeled and deveined shrimp (17-20, tails left on)
-1 Tablespoon lemon juice (I used fresh squeezed)
-1/3 cup fresh Cilantro, chopped
-2 additional Tablespoons unsalted butter
-1/4 teaspoon freshly ground black pepper
-additional cilantro or a lemon wedge for garnish
This dish fits the bill of something delicious, something good, a Marvelous Monday must.
Method
- Preheat oven to 400 degrees. Place squash as directed (scoop out any seeds the spaghetti squash is purchased had less seeds than an acorn or butternut squash), leaving as much squash flesh as possible. Bake for 40-50 minutes until squash is softened. Remove from oven. If you are running low and time, you can cook in the microwave, prepare squash as described above, place as directed, open side down, in a glass/pyrex baking pan, add some water, add about 1/3 cup of water. Microwave for about 10 minutes.
- In the meantime, heat a skillet, over medium heat. Add garlic, coriander, cumin, 1/4 teaspoon salt, and cayenne pepper. Cook for about 30 seconds. Add white wine and bring to a simmer. Add shrimp and stir until pink and cooked about 3-4 minutes. If your shrimp are frozen like mine were, you will cook a little longer. Do not let them over cook they will be tough. Remove pan from heat and stir in the lemon juice.
- When squash is completed cooking, remove pan from oven or microwave to a stable surface. Take two forks and scrape flesh from shell. The flesh will come apart from shell in the shape of spaghetti. Place the squash in a medium size bowl. Add cilantro, butter, pepper and remaining 1/4 teaspoon of salt and toss with a fork.
- Serve on a plate or pasta bowl with shrimp on top of a mound of spaghetti squash. Use a lemon wedge or a little cilantro to garnish on top.
An additional idea to prepare your spaghetti squash. This was our dinner last Monday. On Wednesday at the grocery store, I picked up another spaghetti squash and decided to prepare a Mediterranean version for my mom and I for dinner. So I baked the squash as above and when it was done, I scooped out the ‘spaghetti’, tossed in a bowl with a little butter, salt and pepper. The spaghetti was then divided between our two bowls. A added some colorful grape tomatoes sliced in half, a few basil leaves chopped and then sprinkled feta cheese on top. Delicious! You could serve some spicy Italian sausage along side, grilled chicken or your favorite protein. So, there you go! Wishing you a Great Day 🍽️
