Instructions
1.
Pre-heat oven to 400 degrees F.
2.
Slice your spaghetti squash in half
lengthwise and scoop out the seeds. For easy cutting, you can microwave your
squash for 4 minutes to soften it up just a tad. The knife slides through way
easier this way!
3.
Rub the cut side of the squash with 1/2
tsp olive oil and place on a baking sheet. Roast face-down for about 40
minutes, or until tender and easily pierced with a fork. Cooking time will vary
a bit depending on the size of your squash, and larger squash will need to
roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the
squash will be visibly softened with a tender interior.
4.
While the squash roasts, measure out
your seasoning, clean your shrimp, and defrost if needed. Lately I've been
buying frozen, deveined, easy peel shrimp. All I have to do is defrost, peel
(I'll typically leave the tail on for extra flavor while cooking - totally
optional!) and cook! I avoid pre-cooked shrimp at all costs because the texture
doesn't work for me.
5.
Once squash is roasted, allow to cool
slightly until easily handled.
6.
While it cools, pat your shrimp dry and
season with paprika, garlic powder, and cayenne pepper - plus any salt and
pepper to taste.
7.
Heat a stainless steel skillet to
medium-high heat with 1 tsp of oil and sauté your shrimp. Cook on each
side for about 2 minutes until shrimp curl and become opaque. The saute time
will depend on the heat setting you choose and the size of your shrimp, but
regardless they’ll be perfectly cooked in a matter of minutes!
8.
Back to the squash! Use a fork to
separate and fluff the strands of spaghetti squash and remove strands.
While the squash is still warm, toss together with spinach, pesto, and
parmesan. Season with salt and pepper to taste. The warm strands will wilt your
spinach until bright green and glossy. If needed, you can toss the boats back
in the oven to warm them up.
9.
Stuff the tasty strands back into
your squash boat (load 'em up!) and top with your shrimp.
10. Dive in while it's hot!
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