I only just learned about the delicious spaghetti imposter, and boy do I wish I came across the stringy goodness sooner! Packed with Vitamins (A, B-6, C, K, thiamin, riboflavin, niacin, folate, and pantothenic acid), Minerals (Manganese, potassium, magnesium, calcium, copper, iron, phosphorus, sodium, zinc and selenium), and Fiber…you really can’t go wrong with this low calorie pasta alternative….especially if you’re diet is restrictive. I was also pleasantly surprised to finish my meal and be full hours later….Definitely a big plus.
You can really eat it this veggie any way, but my first attempt making this dish I did the following recipe for a 1 person serving and I was quite impressed. Enjoy!
1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded
2 tablespoons olive oil
6 medium or jumbo shrimps, peeled and deveined (you can also just use frozen shrimp and just thaw and add to the dish to warm)
1/2 onion, chopped
3 glove garlic, finely chopped (let’s be honest, you can never have too much garlic…go nuts!)
1/2 teaspoon rosemary, finely chopped
1 teaspoon thyme, finely chopped
1 teaspoon cilantro, roughly chopped (optional)
1 tablespoon fresh lemon juice
1 teaspoon coarse kosher salt
freshly ground pepper
1/2 teaspoon red pepper flakes (optional)
1 teaspoon parsley
Preparing Spaghetti Squash:
Cut ends off Spaghetti Squash (Optional, but it makes it easier for slicing)
Cut Spaghetti Squash Lengthwise all the way through into halves
Preheat oven to 375F. Place cut side up in a baking sheet. Brush the sides and middles with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Roast till tender, about 45 minutes.
Cool until you can handle the squash and scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Set aside.
If Cooking Shrimp:
Season prepared shrimp with salt and pepper. Coat with 1 teaspoon oil and let set for about 10 minutes.
Heat a frying pan on medium heat with a little oil. Cook shrimps until pink and set aside.
Bringing It Together:
Add remaining olive oil to frying pan on medium heat (you can use butter for better flavor, but I try not to eat dairy). Toss in garlic and onion to cook until golden brown or tender, about 5- 7 minutes. Add parsley, rosemary and thyme. Combine and stir for about a minute, then add spaghetti squash, lemon juice, salt, pepper, and red pepper flakes (if desired).
Add shrimp and cooking juices and toss until all is warm.
Top with Cilantro, More Parsley, and Lemon Wedges if desired…..yum!
With lots of leftovers, if cooking for one person, you can use the next day for lunch or dinner. Top with some Pasta Sauce, Asian Sauce, or with a Lemon Basil Vinaigrette…you can really use as you would any pasta, so be creative!