I love pasta. Seriously, I could eat it every day. But I don’t want all those carbs. The next best thing is spaghetti squash.
This is amazing to me! How can I substitute squash for pasta?? I do not have a clear understanding of this but it works and I love it.
I’m also looking for ways to change my diet to a healthier and lean diet so the squash is perfect.
So I am always looking for different sauce ideas for the squash. Over the weekend I had a lot, and I mean a lot of things in the fridge that needed to be used. One of them being the spaghetti squash.
I also had broccoli, half of an onion, chicken stock, a little wine, lemons, and a few shrimp in the freezer. I found dinner in those ingredients.
I pulled the shrimp out to thaw, I only had about 12 large shrimp but it would work. Would have loved more but I was working with what I had.
Then I baked half the spaghetti squash, I will use the other half this week.
When the squash was ready to come out of the oven, I turned off the heat and left it in the oven while I started the sauce. First thing I did was melt 1 tablespoon butter and drizzle of avocado oil in a large non-stick saucepan. Then I added diced onion and the shrimp. Season with salt, pepper, paprika, garlic powder, red pepper flakes and thyme.
Sauté until the shrimp are about halfway done. Then toss in broccoli florets and sauté until bright green and the shrimp are cooked. Next, add either 1 cup of white wine or chicken stock. I decided on the white wine for tonight’s meal and will use the stock for couscous tomorrow.
Simmer on low to reduce but do not overcook. Only about 1-2 minutes.
Scrape out the squash and place on a plate or pasta bowl and top with the sauce, grated parm cheese and a drizzle of lemon juice. I got 2 servings out of my squash and the sauce was enough for both servings too.
Garlic Shrimp and Broccoli Sauce
Half of prepared spaghetti squash
1 T butter
2 T olive or avocado oil
1 small onion, diced
About 12-15 large shrimps, shell and tail removed, deveined
1-1/2 c broccoli florets
Salt & Pepper to taste
½ tsp Paprika
½ tsp Garlic Powder (adjust to your liking or use 1 clove of minced garlic)
1 sprig of thyme, leaves removed
2 dashes of red pepper flakes
1 cup white wine or chicken stock or broth
Grated Parm Cheese and lemon juice for topping
- Melt butter and oil in large non-stick saucepan.
- Add shrimp and all the spices, sauté until shrimp are cooked about halfway, then toss in the broccoli florets and cook until bright green and shrimp are cooked.
- Add the wine or broth and cook for another 1-2 minutes.
- Scrape out shell of spaghetti squash and place strands in a pasta bowl or plate and top with sauce, grated parm and lemon juice.