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.
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.
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.
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
Carefully scrape out squash strands.
Add spinach and toss until wilted. Add squash and sprinkle with salt.
Serve with Naan bread.
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!
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