Friday, April 26, 2013
Spaghetti Squash with Shrimp and Sauce
My Dad retired this fall and has been cooking up a storm. When we were visiting this spring he made many tasty dishes including this one. For my Dad's spaghetti squash with shrimp and homemade sauce you'll need:
1 spaghetti squash
1 16 ounce can of diced tomatoes
1/2 lb raw shrimp, cleaned and de-veined
1 clove fresh garlic, chopped
1 small onion, chopped
dash of red pepper flakes
salt and pepper to taste
1/2 teaspoon oregano
4 ounces of mushrooms
2 tablespoons butter or oil to sauté mushrooms, onions, and garlic
1. Cut squash in half and discard seeds. Cook the squash face down in a 13x9 pan with about 1/4 inch of water. Bake for approximately 45 minutes at 425°F. ( I have also cooked my squash in vegetable and chicken broth and those both work well.)
2. Let the cooked squash cool. Then use a fork and scrape the "spaghetti" into a serving dish.
3. In a frying pan, melt the butter or oil. Add mushrooms and pepper flakes. After about 2-3 minutes add onions, garlic, salt and pepper, and oregano.
4. When the onions and garlic are translucent, add tomatoes. Simmer for at least 5 minutes.
5. Add the raw shrimp. Cook for 3-4 minutes. Do not overcook the shrimp, or you'll have rubbery shrimp.
6. Serve on top of squash. Enjoy!
NOTE - I like to use more garlic, like 3-4 cloves, but I wanted to share the recipe my Dad gave me. Also, M and I usually don't buy raw shrimp. Instead, we purchase already cooked shrimp from the fish counter, but still only warm up the cooked shrimp in the last few minutes of cooking. I cannot stress enough NOT to overcook the shrimp.