My friend Jenny emailed me the other day:
Subject line: “Spaghetti squash?”
Message: “Never made it before in my life, and tonight’s the night. Any words of wisdom?”
She is certainly not the first person to look at the pale yellow gourd and wonder how exactly to get it to transform itself into golden silken noodley strands.
For those that are looking to lighten up on the carbs, or for those who are gluten free, spaghetti squash can be quite a discovery…. though I hasten to ass that while it becomes spaghetti-like in shape, it really doesn’t resemble pasta in texture or taste.
But it has a lovely—albeit bland—naturally buttery flavor, great nutrition, and is just plain fun to make as well. If you have kids this is just the most perfect kitchen project. It’s like a vegetable decided how to spiralize itself! The squash can also be cooked in the microwave, but I’m a fan of roasting.
Since the flavor of spaghetti squash is quite neutral, its up to you to decide if you want to go easy on the seasonings so you can taste the squash, or use it as a vehicle for a more fully seasoned sauce or ragu of some sort. But first, let’s get that squash to turn into spaghetti: here’s how.
The salty feta and olives are so great with the plump sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like.
Greek-Style Spaghetti Squash with Shrimp: Salty feta and olives and plump, sweet shrimp are tossed with buttery strands of spaghetti squash.Tweet This
Other Delicious Shrimp Recipes:
- Asian Stir Fried Shrimp and Rice Noodles
- Shrimp Lo Mein
- Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce
- Pad Thai
- Creole Shrimp
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Greek-Style Spaghetti Squash with Shrimp
- 1 spaghetti squash about 4 pounds
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 pound peeled and cleaned extra large shrimp
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh oregano leaves
- 2 cups diced tomatoes
- ½ cup roughly chopped kalamata olives
- 1 cup crumbled feta
- Preheat the oven to 400°F. Cut a large spaghetti squash in half, and scrape out the seeds with a spoon. Place the halves cut side down on a rimmed baking sheet and roast for about 50 minutes until the halves look somewhat wrinkly and collapsed. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and place it in a large serving bowl.
- While the squash is cooling, heat the oil over medium heat in a very large deep skillet, or even a large Dutch oven or pot. Add the garlic and sauté for about 30 seconds until just golden. Add the onion and shrimp, season with salt and pepper and sauté for 4 minutes until the shrimp is pink and almost cooked through. Add the oregano, tomatoes and olives and sauté for another 2 minutes until the mixture is hot and the shrimp are cooked through. Turn into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta, and serve.
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