Spaghetti Squash Genius!

Oh beautiful winter squashes. A couple of weeks back we got a lovely spaghetti squash in our share. A little happy dance happened when I got home as it is one of my FAVORITE alternatives to eating pasta (oh insulin resistance, I could totally live without you). A couple of days later I had the sad day of cutting it open only to find it rotten. Blessedly we were able to get another squash a week or so after that that has been sitting on my counter waiting for the perfect pairings - well, that and for us to finish eating what I hadn't frozen of the summer squashes.

Today was the glorious day when I dove in an made some deliciousness. My lovely friend brought over some beautiful tomatoes from her garden. Remember the recipe for Tomato Basil Spaghetti well replace the spaghetti with roasted squash, add some shrimp and omit the Parmesan (or not) and you get this fabulous dish: 

Tomato Basil and Shrimp Spaghetti Squash

Ingredients:

1 med. Spaghetti Squash

2 tbsp. Olive Oil

1 small onion, sliced very thin

1 small cubanelle pepper, halved and sliced thin

2 cloves of garlic, minced or crushed

1 lb fresh tomatoes, small diced

8 oz. raw shrimp

1/4 c. fresh basil, chiffonade

salt and pepper

Extra Virgin Olive Oil

Directions:

Preheat your oven to 375 degrees. Cut the squash lengthwise and place on a cookie sheet. Roast for 45-50 minutes or until fork tender. Shred with a fork and set aside.

In the last 10 minutes or so of the roasting, heat the oil in a 12 inch skillet on medium. Add the onion and pepper, saute until translucent. Add the garlic and tomatoes, bring to a simmer. Add the shrimp in one layer, when they are just cooked on one side, flip and add the spaghetti squash and basil to the pan. Turn off the heat and toss with 1/2 tsp of salt, a few grinds of pepper and a good measure of high quality EVOO. Enjoy.