Saturday, December 8, 2012

Spaghetti Squash with Shrimp

I rarely make spaghetti squash mainly because butchering it horrifies me.  I always come way too close to chopping off a finger.  But once you finally conquer the squash and cut it open, the rest is easy and the final product is both healthy and hearty.

1 large spaghetti squash
3 cloves of minced garlic
15-20 medium uncooked shrimp (peeled and deveined)
1 15 oz. can Italian style diced tomatoes
2 teaspoons of brown sugar
1 tablespoon of garlic powder
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees.  Grease a large baking sheet.  Cut the squash in half length-wise.  Remove seeds and place both halves face-down on the baking sheet.  Bake for about 45 minutes to an hour or until the skin can be sliced through easily with a knife and the flesh is soft.  Take it out of the oven and let it cool.  Heat some olive oil or cooking spray in a large skillet over high heat.  Add the garlic and cook for a few minutes until fragrant.  Make sure the shrimp is patted dry, season with salt and pepper, and add to the pan.  Sear the shrimp for a couple of minutes per side.  Add the can of diced tomatoes along with the brown sugar, and reduce heat to simmer.  While the shrimp and sauce simmers, use a fork to pull the flesh of the squash out of the skin and into a large bowl (will peel apart and look like spaghetti).  Season the squash with salt, pepper, and garlic powder.  Add the shrimp and sauce mixture to the bowl of squash and toss with a fork or tongs.  Serve it topped with the Parmesan. 

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