Thursday, November 13, 2014

Roasted Spaghetti Squash with Shrimp, Tomatoes & Arugula

I have a confession to make, sometimes I don’t go grocery shopping every week. Sometimes I don’t have a plan for dinner. There have been a lot of those kind of nights this weeks since I skipped my usual trip to the super market on Sunday & I’ve been left to my imagination when it comes to dinner. This spaghetti squash & shrimp dish was one of those. It was one of those that also surprised me because it was pretty tasty & easy to make.

What do you make on a whim?

  • 1 medium-size spaghetti squash
  • 1 pint grape tomatoes, halved
  • 1 small onion, diced
  • 1/4 cup parsley, chopped
  • 4 cloves garlic, minced
  • 2 cups baby arugula
  • 1/2 lb shrimp, deveined & peeled
  • 1/4 cup sherry (or white balsamic vinegar)
  • red pepper flakes
  • salt & pepper
  • olive oil

Make it!
  1. Pre-heat oven to 375.
  2. Place the whole spaghetti squash in the microwave on high for 3-4 minutes. This will make it easier to cut in half.
  3. Cut the spaghetti squash in half length-wise. Scoop out the center with the seeds & discard.
  4. Drizzle about a tablespoon of olive oil over the cut side of each half. Season with salt & pepper. Top with some (about 1/2 teaspoon) red pepper flakes, more if you have a spicy preference.
  5. Place the spaghetti squash cut side down on a baking sheet.
  6. Roast in the oven for 45 minutes.
  7. In the meantime, heat about 2 tablespoons of olive oil in a deep skillet over medium heat.
  8. Add onion & season with salt & pepper. Cook for about 5 minutes.
  9. Add the parsley & garlic & cook for about 2 minutes.
  10. Add the tomatoes. Season with salt & pepper. Cook the mixture for about 15 minutes. The tomatoes should start to blister & wilt.
  11. Add the sherry & let the liquid cook & reduce for about 5-10 minutes.
  12. Stir in the arugula. Season with salt & pepper. Reduce heat to low.
  13. Season the shrimp with salt & pepper. Add shrimp to the skillet & cook for about three minutes turning occasionally until the shrimp turns opaque. Don’t cook for longer than 5 minutes - you don’t want to over cook it which leads to tough shrimp.
  14. In the meantime, stick a fork in the outside of the spaghetti squash. If it breaks the outside shell super easily you’re done - if not keep cooking until it is (see the photo below for a queue of what to look for).
  15. Scoop out the squash. Half on to each dish. I scraped the inside flesh with a fork first holding the hot squash with tongs while I did so.
  16. Top each pile of squash with the shrimp & veggie mixture & some extra fresh parsley.
  17. Enjoy hot!