Quick and easy shrimp and spaghetti squash "pasta"

One of the fun behind the scenes parts about blogging is reading the keywords and phrases that lead people to my site. I have no way to track individual users, just the search terms they use. Commonly searched phrases include: vegan pesto, low fat espresso cake, Netflix workouts, and my favorite bikiniless. That last one makes me smile every time I see it because I have a feeling the Googler is not finding their intended content. Not long ago I noticed this phrase in the list, “no one in my family eats leftovers.” Wow, did that catch my attention.

I wondered what motivated the person to put such a specific statement into a search engine. Then I wondered which posts here the search engine identified. When I searched the term myself I came up with over 3.5 million results but none of the first dozen pages of links circled back here. If the person who stumbled upon this site looking for help enticing their family to eat leftovers is still reading send me a note I’d love give you some ideas.

In the mean time I have repurposed my own leftovers, in a manner of speaking. After the salmon pasta debacle I had about four cups of plain spaghetti squash “pasta” tucked away in the refrigerator. Reading Julia Child’s advice to learn from culinary mistakes was soothing salve to my cooking wounds. Rather than fear ruining the squash again I reflected on the mistakes I made with the first dish. I made a new plan using simple ingredients and let them do the work for me. The result was enticing, but most importantly, delicious.

On a side note, I thought you might like to know, the pictures you see here are actually the leftovers from the debute meal. They photographed pretty great and made an excellent lunch. Liberate your leftovers from their containers! Many foods taste even better the following day. It would be a shame to miss out on all that tastiness.

There are two key components to this Italian inspired, pasta-less, pasta dish. The first is spaghetti squash cooked just enough to turn the edible part into noodles. I’m not going to tell you that these squash noodles are an apples to apples replacement for flour based pasta. They retain a slight vegetable crunch when cooked and they don’t have the same stomach swelling starchy volume of the traditional version. These veggie noodles are a great vehicle for your favorite pasta sauce. Swapping your favorite pasta with squash lowers the calories and fat so you can splurge on other ingredients if you are in the mood. According to the USDA Nutritional Data Laboratory spaghetti squash has 31 calories and less than half a gram of fat per cup or 100 grams. You can heap your plate knowing you will burn off at least one part of the meal while washing the dishes.

There are several ways to prepare the squash. My preferred method uses the microwave. Rinse the spaghetti squash, pierce the skin with a fork about eight times to allow steam to escape during cooking (improper venting can cause the squash to explode while cooking – trust me). Microwave on full power (high) for 8 – 12 minutes. The time will vary according to the size of the squash, check after 5 minutes. Use caution when handling the squash after cooking — it will be very hot. Hold the squash with a dry dish towel to prevent burning your hands. The squash is ready when the skin is soft all the way around and a knife can pass through easily. Bisect the squash to make two long oval halves. Using a towel or hot pad to hold the squash scoop the seeds out of each half and discard. Use a fork to tease the strands of squash apart and away from the outer skin. Collect the squash “pasta” in a bowl. All of this can be done up to several days in advance.

The second key ingredient in this dish is pre-cooked shrimp. Shrimp are a great ingredient to keep on-hand to make a quick, fancy-feeling meal. I like to keep a package of pre-cooked shrimp in the freezer. Unlike frozen chicken or beef, shrimp defrosts quickly in a bowl of cool water. You can pull it out shortly before you need it and it should be ready to go in no time.

Referring again to the USDA Nutrient Data Laboratory a 3 ounce (85 gram) serving of shrimp is going to set you back only 84 calories, less than 1 gram of fat and boost your long term energy with just over 20 grams of protein. The bad news is the amount of cholesterol is just over half of the 300 mg daily intake recommended for those consuming a 2000 calorie diet. This is not a major concern in our house but make the choice that is healthy for your body.

Once the squash is prepared and the shrimp is defrosted you are just minutes away from settling down to this Mediterranean inspired meal.

Shrimp and Spaghetti Squash “Pasta”

Tender shrimp and spaghetti squash pasta get tossed with diced tomatoes, parsley and a dab of butter. This is a light and simple weeknight meal that is sure to refresh and impress.

Prep Time: 15 minutes, Cook time: 10 minutes; Yield 4 servings

Ingredients

  • 1 lb 31-40 shrimp, cooked and defrosted if needed (tails on or off)
  • 4 fresh Roma tomatoes, 2 1/2 cups diced
  • 1/4 cup red onion, finely minced
  • 3 cloves of garlic, 1 1/2 – 2 teaspoons minced
  • 4 cups Spaghetti squash, cooked and strands separated (see method above)
  • 1 tablespoon butter
  • salt &pepper
  • 1 cup chopped Italian flat leaf parsley (3/4 cooked, 1/4 garnish)
  • lemon slices for finish &garnish

Method

  • 1. Heat olive oil in a large flat sauté pan over medium-high heat. Swirl warm oil in the pan to coat the bottom – it will not cover it entirely. Add the minced onion and garlic to the heated oil. Cook unti it begins to soften and brown around the edges, about two minutes.
  • 2. To the onion and garlic add the diced tomatoes and a pinch of salt, about 1/4 teaspoon and a few grinds of pepper. Stir gently. While the tomatoes heat some liquid will come out and begin to create a sauce. After about 3 minutes the skins will begin curling back from the edges of the tomatoes. At this point add your defrosted shrimp.
  • 3. Continue to gently stir the tomatoes and shrimp. After three minutes when the shrimp have nearly warmed through add the butter. Stir the butter so that it gets all around the contents of the pan and begins to slightly thicken the sauce. When the butter has fully melted, add 3/4 cup of chopped parsly and 4 cups of spaghetti squash. Tongs can help to fold the “pasta” into the shrimp and tomato sauce.
  • 4. Let the “pasta” cook in the sauce for a minute or two so everything becomes the same temperature. Serve immediately with lemon to squeeze over the top and the remaining parsley for garnish.

Approximate per serving: calories 212, fat 7.7 g., carbohydrates 17 g., fiber 4 g., protein 21.3 g, PP = 5

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Life

Sarah Jean Muncey-Gordon puts on some BITCHSTIX lip oil at Bandbox Beauty Supply on Tuesday, Jan. 9, 2024, in Langley, Washington. (Ryan Berry / The Herald)
Bandbox Beauty was made for Whidbey Island locals, by an island local

Founder Sarah Muncey-Gordon said Langley is in a renaissance, and she’s proud to be a part of it.

A stroll on Rome's ancient Appian Way is a kind of time travel. (Cameron Hewitt)
Rick Steves on the Appian Way, Rome’s ancient superhighway

Twenty-nine highways fanned out from Rome, but this one was the first and remains the most legendary.

Byrds co-founder Roger McGuinn, seen here in 2013, will perform April 20 in Edmonds. (Associated Press)
Music, theater and more: What’s happening in Snohomish County

R0ck ‘n’ Roll Hall of Famer Roger McGuinn, frontman of The Byrds, plans a gig in Edmonds in April.

Mother giving in to the manipulation her daughter fake crying for candy
Can children be bribed into good behavior?

Only in the short term. What we want to do is promote good habits over the course of the child’s life.

Speech Bubble Puzzle and Discussion
When conflict flares, keep calm and stand your ground

Most adults don’t like dissension. They avoid it, try to get around it, under it, or over it.

The colorful Nyhavn neighborhood is the place to moor on a sunny day in Copenhagen. (Cameron Hewitt)
Rick Steves: Embrace hygge and save cash in Copenhagen

Where else would Hans Christian Andersen, a mermaid statue and lovingly decorated open-face sandwiches be the icons of a major capital?

Last Call is a festured artist at the 2024 DeMiero Jazz Festival: in Edmonds. (Photo provided by DeMiero Jazz Festival)
Music, theater and more: What’s happening in Snohomish County

Jazz ensemble Last Call is one of the featured artists at the DeMiero Jazz Festival on March 7-9 in Edmonds.

Kim Helleren
Local children’s author to read at Edmonds Bookshop

Kim Helleren will read from one of her books for kids at the next monthly Story Time at Edmonds Bookshop on March 29.

Chris Elliott
Lyft surprises traveler with a $150 cleaning charge

Jared Hakimi finds a $150 charge on his credit card after a Lyft ride. Is that allowed? And will the charge stick?

Inside Elle Marie Hair Studio in Smokey Point. (Provided by Acacia Delzer)
The best hair salon in Snohomish County

You voted, we tallied. Here are the results.

The 2024 Kia EV9 electric SUV has room for up to six or seven passengers, depending on seat configuration. (Photo provided by Kia)
Kia’s all-new EV9 electric SUV occupies rarified air

Roomy three-row electric SUVs priced below 60 grand are scarce.

2023 Toyota RAV4 Prime XSE Premium AWD (Photo provided by Toyota)
2023 Toyota RAV4 Prime XSE Premium AWD

The compact SUV electric vehicle offers customers the ultimate flexibility for getting around town in zero emission EV mode or road-tripping in hybrid mode with a range of 440 miles and 42 mile per gallon fuel economy.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.