Spaghetti Squash with Shrimp and Broccoli
Doesn't that just look delicious!?! Tonight is "Substitution Tuesday". We took one of our favorite family meals, shrimp scampi with angel hair pasta and broccoli, and made a healthy meal of it! Instead of pasta, we used spaghetti squash. Instead of coating our shrimp and broccoli with a garlic butter sauce, we flavored the water with roasted garlic, herbs and spices. Your family is going to LOVE this one. Spaghetti squash has quickly become a staple in our house!
Ingredients Needed:
2 spaghetti squash (it takes 2 smaller squash to feed our family of 4)
1 small onion
1 tbsp. compound roasted garlic butter (see how to make compound roasted garlic butter)
1 cup tomato sauce2 pounds shrimp (raw, peeled and deveined works best)
1 bag of frozen broccoli
1 tbsp. each of dried chives, parsley and basil
1 tbsp. minced garlic (I buy mine pre-minced and packed in water.)
salt and pepper to taste
Equipment Needed:
Casserole dish for roasting squash.Sharp knife to pierce spaghetti squash.
Large pot to boil shrimp and broccoli.
Strainer to drain water.
Spoon to scoop the seeds out of the roasted spaghetti squash.
Fork to shred the roasted spaghetti squash.
How to Make Spaghetti Squash with Shrimp and Broccoli
Step 1 - preheat oven to 400 degrees.Step 2 - place spaghetti squash in casserole dish and pierce with a sharp knife (about 6-8 times). Roast uncovered for 30-45 minutes. (When it starts to brown on the top, it's ready!)
Step 3 - In a large sauce pan, add approximately 6 cups of water. Add all dried herbs, minced garlic and a good amount of salt (approximately a palm full). This is a great way to add flavor without the fat! Bring to a boil.
Step 4 - When the spaghetti squash is properly roasted, remove it from the oven. With a sharp knife (and hot pads, because steam will escape!), slice them each in half. Let them cool off a bit while you tend to the shrimp!!
Step 5 - Add the shrimp and broccoli (no need to thaw, just put them in frozen!). When the shrimp turns pink, it's ready to go. Drain out the water using a strainer.
Step 6 - Back to the spaghetti squash. Using a large spoon, scoop out the seeds. Be Careful, It's HOT!! Using a fork, shred the squash into your serving dish.
Step 8 - Add the compound butter and tomato sauce. Mix together. Top with shrimp and broccoli.
"Substitution Tuesday" is a great idea! I love how you explain everything step-by-step, too -- from the picture of the ingredients you need, to the reassurance that it's ok to put the shrimp in frozen, to the caution about using hot pads. It all feels easy and possible. It would be great to have a realistic estimate of how long it will take, too. (I say "realistic" because I always take twice to prep as long as the recipe estimates. My knife skills are not up to par. ;)
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