I’ve heard of the wonders of spaghetti squash for some time, but was always convinced that it wouldn’t be filling enough and that the effort to payoff ratio would never be worth it. I was proved very, very wrong last week when I really, really wanted to make a tomato and shrimp pasta sauce but wasn’t particularly keen on making pasta noodles.
Turned out to be very easy to just roast the spaghetti squash, and then using a fork, just scraped it out of its skin. I then added the sauce and bam! Very easy to make, delicious, filling, and wonderful that I found a new vehicle for the tomato pasta sauces that I looooove eating.
- 1, ~2 lb. spaghetti squash
- 1 bunch of arugula
- 1, 28 oz. box Pomi tomatoes
- 1 lb. peeled and deveined shrimp
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 1 chopped medium white onion
- 3 cloves garlic, finely chopped
- 1 tsp red chili pepper flakes
- Pre-heat your oven to about 400 degrees. Cut spaghetti squash in half, scrape out the seeds, and then drizzle with olive oil and place on a baking sheet covered in foil. Bake squash for about 30 minutes.
- While the squash is roasting, take a large skillet and put it over medium-high heat. Add olive oil and after it has heated up, saute garlic and red chili pepper flakes. Add the onion and cook until translucent.
- Add in the tomatoes, red wine vinegar and honey and bring to a boil, and then stir in the arugula, cover and simmer for about 20 minutes.
- In a separate skillet, heat up some olive oil with the pan on medium-high heat and saute the shrimp until opaque – about 3 minutes – just be sure to not overcook the shrimp!
- After the tomato sauce is ready, add the shrimp and mix through and turn the heat off.
- When the spaghetti squash is done cooking, take it out of the oven and let it cool, and then scrape out the insides using a fork. You’ll find that it will come right out, and really look like angel hair pasta.
- Scoop some squash into bowls and add sauce. Sprinkle salt and pepper and serve immediately.