It's just yummy. It's filling and soo nutritious (here's a little article about the health benefits of winter squashes including spaghetti squash: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63). So, I hope you once again enjoy this lovely spaghetti squash pairing!
Spaghetti Squash with Roasted Veggies and Shrimp
- 1 lb. wild caught, USA shrimp
- 2 large spaghetti squash or 3 small spaghetti squash (I used 3 smalls and it was perfect for my parents and I)
- 2 zucchini
- 2 red bell peppers
- 1 red onion
- 2 tomatoes
- olive oil
- about 2 TBS. Italian seasoning
- kosher salt and pepper to taste
Preheat oven to 400F. Cut spaghetti squash in half longways, remove seeds, and place in baking dish. Drizzle with olive oil. Sprinkle Italian seasoning and salt and pepper over the squash. Roast at 400F for about 45 minutes. Meanwhile...
Chop all other vegetables and place on foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. When there are about 20-25 minutes left for the squash, place the vegetables in the oven with the squash for remaining time.
If you have another oven, preheat it to 425F. Wash, peel, and de-vein shrimp. Place on another foil lined baking sheet so they are not touching. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven at 425F for about 8-10 minutes. If you do not have another oven, you can grill the shrimp on the stove. Simply place on grill pan or large saute pan, drizzle with olive oil, salt, and pepper, and grill each side for about 3-5 minutes or until pink.
Remove squash and vegetables from oven when done roasting. Scrape squash out of the skin into a large bowl. Mix in vegetables and shrimp. Season to taste and enjoy hot!