This is one of those recipes that offers up a lot of flavor with only a few ingredients. We really loved this, and it was pretty easy to put together. The toughest part was cutting the squash in half. I’m convinced that I picked out the most stubborn spaghetti squash at the store. It took me about 10 minutes, one giant serrated knife, one chef’s knife, and a cleaver to break through this bad boy. Ugh! Other than that, this was a snap to put together. I’ll definitely be making this again!
Roasted Shrimp with Spaghetti Squash
Everyday Food December 2009
Prep Time: 10 minutes
Total Time: 55 minutes
1 medium spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped
Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl.
Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.
Season with salt and pepper, top with parsley, and serve with lemon wedges.
Big Flavors Rating: 4 Stars