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Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)
15 min prep time
1 hr 15 min cook time
4servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renee Comet
How to Make Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)
While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it’s gluten-free!
15 min prep time
1 hr 15 min cook time
4servings
1 cup
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Step-By-Step Instructions:
- Preheat oven to 425°F.
- Line a 15 × 10 × 1/2-inch baking pan with aluminum foil. Brush the cut surface of squash with 1 tablespoon. oil; place squash flesh side down on the foil-lined pan. Roast on bottom rack 40 minutes, or until you can easily pierce the squash shell. Remove from oven and cool (do not turn off oven). When cool enough to handle, use a fork to scrape strands of spaghetti squash into a large bowl.
- Heat 1 tablespoon. oil in a large skillet over medium heat. Add shrimp and cook, uncovered, without turning, until the tails begin to turn coral, approximately 1–2 minutes. Turn shrimp and cook just until opaque, about 1 minute. Squeeze lemon juice over shrimp and set aside.
- Place tomatoes, garlic, and the remaining 2 tablespoons. oil in a 13 × 9-inch baking dish. Roast on top rack for 30 minutes, or until tender.
- Toss shrimp with roasted tomatoes and garlic. Season with salt and pepper, and stir in basil. Spoon over spaghetti squash. Sprinkle with parsley and serve.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 380
-
Total Fat
17g
- Saturated Fat 2.5g
- Cholesterol 180mg
- Sodium 290mg
-
Total Carbohydrate
37g
- Dietary Fiber 9g
- Total Sugars 16g
- Protein 27g
- Potassium 1240mg
- Phosphorous 345mg
Ingredients
spaghetti squash, halved and seeded
1
extra virgin olive oil, divided
1/4 cup
shrimp, any size, peeled and deveined
1 lbs
freshly squeezed lemon juice
2 tbsp
cherry or grape tomatoes, halved
1 1/2 pints
garlic, minced
4 clove
unrefined sea salt
1/8 tsp
freshly ground black pepper
1/4 tsp
fresh basil leaves (finely chopped)
6
finely chopped fresh flat-leaf parsley
4 tbsp
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