Roasted Spaghetti Squash topped with Sauted vegetables, jumbo shrimp, and a fresh pesto sauce
Cooking Steps
1) Preheat oven to 350, pour olive oil over the cut side of the spaghetti squash and place cut side down on a baking sheet, roast for 45 minutes until tender, using a fork scrape out spaghetti like pulp into a bowl, set aside
2) While spaghetti squash is roasting add all ingredients for pesto to a food processor, process until smooth, set aside
3) In a saute pan heat 1 tbsp of olive oil over medium heat, add in onions and saute until translucent, add in vegetables and saute until soft, season with salt and pepper
4) In a separate saute pan add olive oil, add in garlic and red pepper flakes and saute until potent, add in shrimp cook on each side for about three minutes or until shrimp are pink, remove from heat
5) Add spaghetti squash to saute pan with the sauteed vegetables, toss the spaghetti squash and vegetables with pesto sauce, transfer a portion to a plate and top with shrimp!
Serves 5
1 hour
This is a Non-Dairy Recipe
Ingredients
- Ingredients for roasted Spaghetti Squash 1 spaghetti squash cut length wise with membrane and seeds removed 1 tbsp of olive oil
- Ingredients for Vegetables 1 tbsp of olive oil 2 cups of assorted vegetables cut into bite size pieces (any will do I used a mixture of red peppers and golden squash) 1/2 cup of chopped onion a pinch of salt pepper
- Ingredients for Shrimp 1 1/2 lbs of shrimp 1 1/2 tbsp of olive oil 2 cloves of garlic minced 1 tsp of red pepper flakes
- Ingredients for Pesto Sauce 4 cups of fresh basil 1 cup of dry roasted walnuts, chopped 3 cloves of garlic 1 cup olive oil 1 tsp sea salt 1 1/2 tsp of lemon juice
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3 Responses to “Roasted Spaghetti Squash topped with Sauted vegetables, jumbo shrimp, and a fresh pesto sauce”
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Loved this recipe!!
Amazing!!!
This was a little bit of a hassle to prepare, but so very worth the trouble! Absolutely delicious!