Spaghetti Squash With Basil Pesto and Shrimp
Oct 02, 2015
I absolutely love spaghetti squash. Not only is it a great source of fiber and vitamins but it's a great alternative to regular pasta. I like the crunchiness of it as well as its versatility. Sometimes however, it can be confusing when it comes to preparing it. Here is one my favorite ways to prepare this fall favorite veggie.
Spaghetti Squash with Basil Pesto and Shrimp
Number of Servings: 4 Preparation/Cook Time: 30 minutes
- 1 4-pound spaghetti squash
- 1 to 2 tablespoons olive oil
- Salt and pepper
Basil Pesto Sauce:
- 1 cup tightly packed basil leaves
- 2 cloves garlic, minced
- 1/3 cup pine nuts
- ¼ teaspoon kosher salt, or to taste
- ½ cup olive oil
For the Shrimp:
Microwave Spaghetti Squash:
- Cut bottom of squash and stand on one cut end. Cut squash in half length wise.
- Scrape out seeds and membrane.
- Drizzle olive oil on cut halves and sprinkle with salt and pepper.
- Place both halves cut-side down in microwave safe bowl with ¼ inch of water.
- Microwave on high for 5 minutes at a time until cooked.
- Once squash is cool enough to handle, use a fork to scrape down sides. Place spaghetti like strands in large bowl
- Prepare the Basil-Parsley Pesto Sauce:
- Place all of the sauce ingredients in blender or food processor and blend until smooth.
- Add pesto sauce to large saucepan and heat over medium heat. Add cooked shrimp and spaghetti squash. Cook until hot.
- Serve with grated parmesan cheese
- Prepared pesto sauce could be substituted for fresh.
- Pairs nicely with roasted vegetables like broccoli, bell peppers and asparagus
Hope Danielson, Director of Health and Wellness for County Market
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