I am still trying to drop some of the pounds I gained on our 7 day cruise. One way I have been accomplishing this, is to replace most of our pasta, rice and potatoes with something a little healthier. I was very nervous the first time I substituted spaghetti squash for angel hair pasta. I mean, Gordy has always been a meat and potatoes kind of guy and up until 2 years ago, we ALWAYS had bread with dinner. I thought it would be a big step for him to have the shrimp scampi over a squash, but I was wrong, he LOVED it! Matter of fact, you can use spaghetti squash in most recipes that call for pasta! This scampi goes together so quickly.
I begin by putting all the ingredients for the scampi butter in a bowl. As the butter softens, I give it a little stir.
I brought a large pot of water to a boil. In the mean time, I prepared the squash. I cut the squash in half and scooped out all the "guts", just like you do with a pumpkin. I then completely submerged both halves in boiling water and cooked for about 25 minutes,
or until the inside was tender to a fork
and pulls apart in strands.
I used a fork to scrape the cooked squash out of its skin,
and at the same time, fluffed and separated the squash into spaghetti-like strands.
I discarded the clean skin.
By the time the squash was done, my butter was soft enough to combine thoroughly.
I placed about 2/3 of the scampi butter in a large saute pan over high heat and melted. I added the shrimp and cooked for about 2 minutes, moving shrimp around in the pan. I poured in some white wine and cooked until the shrimp were opaque, only about another 2 minutes. I removed the pan from the heat and stirred in the remaining scampi butter, and some chunked Asiago cheese. This was so yummy over the hot spaghetti squash. I only used half of the squash for this recipe, the other half went into the fridge for another meal. Any suggestions??? Would love to hear what others dishes can be made with Spaghetti Squash!
You can reheat the squash strands by placing them in a strainer and dipping them into boiling water just before serving.
Shrimp Scampi over Spaghetti Squash
adapted from Food NetworkFor Scampi Butter:
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
To prepare spaghetti squash:
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
You can reheat the squash strands by dipping with a strainer in boiling water just before serving.
To prepare Scampi Butter:
In a bowl with a wire whisk, mix together all ingredients until well blended.
To prepare shrimp:
Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, and Asiago cheese. Serve over hot spaghetti squash