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Spaghetti Squash Scampi

1/29/2018

1 Comment

 
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I am totally jumping on the spaghetti squash bandwagon.  I am such a big fan of those little yellow gourds that I toss one into my cart almost every time I see them at the grocery store. 

I have to admit that I wasn't an instant fan.  The first few times that I tried to make spaghetti squash I pretended it was spaghetti, covered it in marinara sauce and needless to say, I was less than impressed.  My brain was telling me that I was eating squash but I wanted it to have the same texture and consistency as pasta.  My conflicting feelings led to a less than satisfying spaghetti squash experience.  
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Once I finally convinced my brain that it was acceptable for spaghetti squash to resemble pasta but be completely different in taste and texture, I was on board.  Now some of my very favorite dinners are based on Spaghetti Squash.  If you're a fellow spaghetti squash fan, you have to check out my Spaghetti Squash Lasagna and Southwest Spaghetti Squash recipes.  You will also love this Spaghetti Squash Scampi recipe.  It's super easy - and delicious.  
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I've made so much spaghetti squash that I've finally started to perfect my squash roasting techniques.  For one thing, I've learned recently that if I cut it into rings before roasting instead of slicing it in half, I end up with longer, more appealing "spaghetti" strands.  Check out this recipe for details on that.
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Spaghetti Squash Scampi
1 spaghetti squash 
1 1/2 Tablespoons butter
1 1/2 Tablespoons oil
1/4 crushed red pepper
3 cloves garlic, minced
8 ounces shrimp, peeled
5 ounces fresh baby spinach
1/4 teaspoon kosher salt
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Cut ends off of squash.
Cut remaining squash into 1 1/2" rings. 
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Scoop out out and discard seeds. Arrange rings on a foil lined baking sheet coated with cooking spray. 
Bake 45 minutes at 375.  
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Carefully scrape out squash strands.
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Heat butter and oil in skillet.  Add pepper and garlic.  Cook 1 minute. 
Add shrimp and cook 2 minutes. 
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Add spinach and toss until wilted. Add squash and sprinkle with salt. ​
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Serve with Naan bread. 
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Dial up the heat by adding more red pepper flakes to your scampi.  Ben and I ate an entire squash for dinner and normally we only eat about a quarter of the squash a piece.  I guess that's a sign that this recipe is a keeper.  Hope you enjoy!

Ciao!
Click here for a printable version of this recipe
1 Comment
rush essays link
2/2/2018 09:20:54 pm

Every person that I know loves to eat, they have that moment where they are finding the right food that will give them the satisfaction that they need, they also make the impossible circumstances possible. This is my testimony because we are all searching for a great adventure, an adventure that will give us the fulfillment in life. A life that has some bucket list is a great challenge to do. Pastas are partnered with pizza and they make a great taste together. The satisfaction that they give can take away our sadness. I know that these words will mend my soul.

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