Spaghetti Squash Scampi with Sauteed Asparagus

“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!



  1. I’d like to see that trick with the fork…

    1. There’s no trick, I promise. All you do is scrape the inside with a fork and you’ll see the strands separate from the shell.

      1. I’ll try that… hope I see spaghetti squash around here sometime 🙂

  2. I followed your link on over here and am so glad I did! I LOVE spaghetti squash and asparagus but have never put them together. So yummy! Thanks!

    1. I’m so glad you stopped by! Enjoy the recipe : )

  3. looks good…

    1. Tastes good too!

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