Parmesan Shrimp and Spaghetti Squash


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This is another recipe cobbled together from parts of other recipes, so I’ll include links to help things along.

Preparing the spaghetti squash takes the most time. Once the squash has been cooked and scraped from the shell, the dish comes together quickly, so preparation is the key. Have everything chopped, shredded and measured before heating the wok or skillet.

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Ingredients:

5 to 6 cups of  Cooked Spaghetti Squash

I used this recipe from Jaden Hair at Steamy Kitchen to prepare the spaghetti squash (stopping after scraping the squash out of the peeling).

 Baked Spaghetti Squash with Garlic and Butter .

2 lbs Raw Shrimp, peeled, deveined and rinsed

2 Green Onions, tops and bulbs, chopped

1/2 Cup Chopped Red Bell Pepper

1 and 1/2 Cups Sliced Mushrooms

1 Clove garlic, chopped

5 Ounce Package Baby Spinach

3 TBSP Canola Oil

Sauce Ingredients:

2 TBSP unsalted Butter, melted

1/3 Cup Half  ‘n Half

2/3 Cup Shredded Parmesan Cheese

Directions:

After making this dish several times, I’ve found that making the sauce first, (while waiting for the spaghetti squash to cook and cool) is  easiest.

In a small sauepan, melt butter over low heat. Add half and half, stir. Gradually add Parmesan cheese, stirring continuously. Cook over low heat, stirring continuously, until the cheese is melted.

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If the sauce seems to thin or thick for your preference, add more shredded cheese or half and haf until it is the desired consistency.  It’s okay to play around with the amounts here!

I also didn’t want to have the dish “swimming” in sauce, but that’s my preference. You may want to make a larger amount of sauce. The sauce recipe can be easily doubled.

Remove from heat. Set aside.

Here’s another recipe for Parmesan Sauce that you might find helpful from Food.com . It’s quick and easy (but maybe not quite so easy as mine.) Parmesan Sauce

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Here’s a look at everything prepped and ready to go into the wok.  It may be hard to see, but I chopped a clove of garlic and just tossed it on top of the raw shrimp, since those two ingredients will be added at the same time.

I’m never sure how many picturse to include with my recipes here. Do you really need to see a photo of every step?  I’m going to go with “no” and assume you know what food cooking in a wok looks like. Let’s not talk about the fact that I got involved in the fun of cooking and forgot to keep snapping photos.  🙂 Pressing on.

Heat Canola oil in a wok or large, deep skillet over high heat.  Add chopped onions, bell pepper and sliced mushrooms. Stirring frequently, cook over medium-high heat for 3 to 4 minutes.  Add raw spinach, cook until wilted, about 3 minutes.

Add shrimp and chopped garlic. Stirring frequently, cook 2 to 3 minutes or until the shrimp starts to turn pink. Add shredded spaghetti squash, stir well.  Cook for an additional 2 to 3 minutes or until shrimp is no longer pink. Remove from heat.

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Add sauce to the wok, stir well.

And just because it was at this point I remembered to take a picture, here’s a look at that step.

ShrimpSpagSquash 024  Serve hot. Top with grated Parmesan cheese, if desired.

My kids, but especially my husband went nuts for this dish. Sometimes they complain when I substitute spaghetti squash for pasta in some meals, but not this time.

If you try this dish, I hope you and whomever you share it enjoys it too. It makes a nice big skillet of food and easily fed my family of four. This dish could serve four to  six adults (unless one or more of those adult-sized people happen to be teenaged boys, then it’s four servings, tops).

Also, if you try it, I’d love to hear in the comments what you thought about the dish .

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