If not paired with the right fresh ingredients, spaghetti squash can be a bit “eh.” Traditional tomato sauce seems to make it watery, while going minimalist can produce an underwhelming taste. This recipe, on the other hand, ups the spice factor, adds some greens for texture, and relies on lots of lemon and garlic to make it light and delicious. Best of all, it’s gluten-free and very simple to make.
- 1 spaghetti squash, roasted
- 1 pound shrimp, peeled
- 5 tablespoons olive oil
- Juice of 2 lemons
- 5 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper (freshly cracked if possible)
- 1 teaspoon sea salt
- 2 handfuls of baby kale
- 2 cups of fresh tomatoes, chopped
- 1-2 teaspoons fresh thyme
- fresh grated parmesan, for serving
- Preheat oven to 400° F. Cut the spaghetti squash in half lengthwise and remove the pulp and seeds. Brush the cut side with about 1 tablespoon olive oil, then place cut side down on a baking sheet and roast for about 1 hour.
- Meanwhile, combine 3 tablespoons olive oil, lemon juice, paprika, garlic, cayenne pepper, black pepper, and sea salt in a medium bowl.
- Place shrimp in the marinade and let sit for 30-60 minutes.
- When the spaghetti squash is done cooking, drag a fork along the meat to pull out the “spaghetti noodles” and set aside in a bowl.
- Heat 1 tablespoon olive oil in a large sauté pan. Add the shrimp and tomatoes and cook until the shrimp starts to turn pink, about 3-5 minutes. Add the baby kale and cook for an additional minute until wilted.
- Add the spaghetti squash to the mixture and toss to coat. Serve right away with fresh grated parmesan (if you eat dairy).
*Adapted from this recipe by Kathryn Budig