Shrimp & Spaghetti (Squash) Fra Diavolo

by Gavan on January 29, 2010

Shrimp & Spaghetti Squash Fra Diavolo

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.

RECIPE:
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)

DIRECTIONS:

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!)

Spaghetti Squash Spaghetti Squash Spaghetti Squash Roasting Spaghetti Squash

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.

Roast Spaghetti Squash Roasted Spaghetti Squash

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!

Spaghetti Squash Fra Diavolo

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 5 comments… read them below or add one }

Tom May 15, 2011 at 5:27 am

wow this is delicous. I made it without the capers because I didn’t have any. I made it with sweet peppers, chopped mushrooms and I did forget the darn red pepper flakes. I bet that would have been even better. I really have not been a fan of squash ( the vegetable not the game) until I tried this one made this way.

Gavan May 23, 2011 at 1:08 pm

Thanks Tom. I love that you improvised and made the recipe your own. That’s the beauty of cooking. I appreciate the feedback.
Cheers.

Mary Poppins in Heels March 12, 2012 at 4:50 pm

This is so amazing I’m making it tonight, as I read. (It’s “eat it on its own,” not “it’s own,” otherwise a wonderful post!)

Pat March 15, 2012 at 12:13 pm

I just made this and love it! There’s an italian grocer near us and they sell a version of this for $5.99/pound – your recipe is more delicious than theirs.

I was eating a dish of it for lunch & asked my fiance if he would like to taste it. Well, not only did he taste it, but he ate the whole bowl! Thanks for the recipe!

Gavan March 15, 2012 at 3:12 pm

I love it. It’s always great to open someone to a new taste. When spag squash is in season I always have a container in the fridge so I can pull a quick dish together. Thanks for checking in and I appreciate the support.

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