Sorry, no time for any introduction… Just trust me… this is good. Plan to make it soon… and then come back and tell me how much you loved it. I’m serious.
- 1 spaghetti squash
- 1 big handful of fresh basil leaves
- 1/4 cup pine nuts
- 1/3 cup olive oil
- 3 Tbsp. parmesan cheese (optional)
- salt and pepper
- 4 garlic cloves
- 2 Tbsp. butter or coconut oil
- 1 lb. shrimp
1. Preheat oven to 375. Cut squash in half length wise, remove the seeds (I use an ice cream scoop for this), and place face down in a large baking dish. Fill the dish with water about halfway.
2. Bake for about 40 minutes. Squash should be slightly under cooked.
3. While the squash is cooking, you can make the pesto. Throw the following into your food processor and process until smooth.
- 1 big handful of fresh basil leaves
- 1/4 cup pine nuts
- 3 garlic cloves
- 1/3 cup olive oil
- salt and pepper to taste
- 3 Tbsp. parmesan cheese (if dairy is not part of your life–
sorryskip it)
4. When the squash is done (and cool enough to handle), use a fork to scrape out the “spaghetti” strands and set aside.
Note: Unless you are trying to remove your finger prints, I recommend wearing an oven mitt to hold the squash while you scrape it out.
5. Melt 2 tablespoons of butter (or coconut oil) over medium heat and add 1 clove of minced garlic.
6. Add shrimp and cook through.
7. Finally, add the squash and the pesto. Stir until well combined and heated all the way through. Adjust with salt and pepper as necessary.
Garnish with some basil chiffonade and pine nuts if desired. Also: if tomatoes were in season, I would totally top with some chopped tomatoes.
By the way… have you liked our FB page yet? Do it. I’m serious.
Shared at: Fresh Bites Friday, Fight Back Friday, Sunday School, Homestead Barn Hop, Traditional Tuesdays, Real Food 101, Simple Lives Thursday, Full Plate Thursday
Oo la la. I LOVE spaghetti squash, and this looks like a really excellent way to eat it. Thanks!
Aaah!! I definitely trust you that this is good because it looks AMAZING.
LOL @ “if dairy isn’t a part of your life — sorry” Hahah. I don’t know what I would do if I couldn’t eat cheese!
Oh and, thanks for sharing this with Sunday School!
Looks amazing! Love pesto and shrimp together, and I need to get on the spaghetti squash bandwagon. Would you believe I’ve never cooked it? Time to start
Thanks for the inspiration…
I love eating spaghetti squash as my “pasta”. With the fresh and bold flavors or pesto, I’m sure it’s a winner!
I didn’t have shrimp on hand and had no time to run to the store to buy some after work so I used a few salmon fillets I did have. So yummy!! Thanks for the recipe!
Way to improvise Abby! Nice substitution!
This looks so delicious! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
Miz Helen
Tried this last night – it was excellent. Omitted the cheese and made it a wonderful paleo meal! I did use the tomatoes fresh from the farmer’s market – yummy!
Glad you enjoyed it– thanks for letting me know! Garden fresh tomatoes are the only ones worth eating… for sure!