You may have noticed all the different winter squash at the markets–acorn, butternut, spaghetti, kabocha, just to name a few. I absolutely love butternut squash, which is what I tend to use most often. I suppose we all tend to stick with what we know and like but lately I’ve had quite a few inquiries for what to do with a spaghetti squash, which is great because I really dig this squash too. Actually I’m really into pasta (gluten free) but I’m off heavy carbs in the evening so this squash, believe it or not, makes a brilliant substitute for pasta! Thought all you who are sticking to any sort of get-in-shape resolutions would love this idea, too.
Serves 2 – with lots of left overs!
1 medium spaghetti squash (preferably organic)
1 lb medium wild, locally caught shrimp (21-30’s) P&D’s (peeled & de-veined)
1 cup pasta tomato sauce (whatever you fancy)
1 tbsp capers – chopped
1/2 lemon- zested
chili flakes (as much as you can handle)
Preheat oven to 400°F.
When choosing a spaghetti squash look for the yellow-est ones as those will be the ripest and best to eat. I also prefer the larger ones as they make better “noodles”. When it comes to choosing a jarred pasta sauce, be sure to read the labels for added sugars, which is crap. I’m really fond of The Silver Palate’s Fra Diavolo sauce. This all natural, gluten free sauce has great flavour and a nice spicy kick. “Fra Diavolo” generally describes spicy tomato-based sauces used for pasta or seafood.
To Roast Squash:
Cut the spaghetti squash in half lengthwise. Scoop out the seeds from the interior. Drizzle the flesh with olive oil and season with S&P. Lay each squash half flesh side down on a foiled oven tray and pop in the oven until a knife pierces the flesh easily. Smaller ones will take less time to cook than larger ones so check them about 45 mins to an hour in. My small ones took about an hour to roast and my large ones took about 1 1/2 hours. (We’re talking SQUASH people!)
Once ready, remove from oven, let cool enough to handle and using a fork gently scrape out the ‘spaghetti’. Place on a plate until ready to use.
Place tomato sauce, capers and zest in a saute pan and gently simmer shrimp until pink and firm to touch about 15 minutes, approx. When ready to serve add spaghetti squash to sauce and toss to coat. Of course you can eliminate the shrimp and eat on its own OR you can add grilled chicken. Deliciousness either way!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.