“I’m surprised that this isn’t disgusting!” Came the honest words of my sister-in-law as we ate this last week. I have to admit that squash didn’t always sound appealing to me, either, but it has become a staple in my kitchen and for good reason. With really minimal preparation it’s delicious; it has a mild flavour and a nice, light texture. Whether you’re watching your gluten, calories, or just like to eat well, spaghetti squash is a wonderful alternative to pasta. This dish is rich in vitamin A and C, fiber and protein. All the more reason to give it a try. Enjoy!
1 Spaghetti Squash
1/2 cup Organic Tomato Sauce
1/2 lb Shrimp (uncooked, peeled, de-veined and cleaned)
1/2 bunch Asparagus
4 cloves Fresh Garlic (minced)
1/2 Yellow Onion (diced)
2 Tbsp of Extra Virgin Olive Oil
1/4 cup Fresh Parmesan (grated)
1. Preheat oven to 375
2. Cook squash (whole) for about 1 hour
3. Remove from oven, cut in half and scoop out the stringy, seedy middle. Use a fork to remove the ‘spaghetti’ from the flesh. Soften strands on stove in greased pan on low-medium heat and stir in tomato sauce.
4. While squash softens in one pan, saute shrimp in oil in another. When shrimp turns pink, add asparagus, onion, garlic and let steam through.
5. Once squash is at desired consistency and asparagus is just-cooked, plate, top with fresh parmesan and serve!