Shrimp & Artichoke Squash Pasta

Also called vegetable spaghetti, this creamy-yellow, watermelon-shaped winter squash was so named because of its flesh, which, when cooked, separates into yellow-gold spaghetti-like strands. Averaging from 4 to 8 pounds, spaghetti squash are available year-round with a peak season from early fall through winter. Choose squash that are hard and smooth with an even pale yellow color. Avoid greenish squash (a sign of immaturity) and those with bruised or damaged spots. No one wants an ugly looking veggie!! After the whole squash is baked, the strands can be removed from the shell by scraping them out with a fork and served with sauce, like pasta. They can also be served as part of a casserole or cold as a salad ingredient.

Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 20 calories in 2 cooked ounces..Compared to plain angel hair pasta at about 200 calories for a 2 ounce serving. This vegetable is a fantastic diabetic friendly, and gluten-free way to have spaghetti!!

Shrimp & Artichoke Squash Pasta Toss

INGREDIENTS:

  • 1 medium sized spaghetti squash (4-5 pounds), halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1/4 cup red wine
  • 1 clove garlic, minced
  • 2 (15oz) can fire roasted tomatoes
  • 1 1/2 cups chopped tomatoes
  • 1 (28oz) can crushed tomatoes
  • 1 (15oz) can tomato sauce (no salt added)
  • 1 can extra small artichoke hearts, canned in water, rough chopped
  • 15-20 medium sized shrimp, deveined & tails removed
  • salt to taste

DIRECTIONS:
Preheat oven to 350 degrees F. Lightly grease a baking sheet with cooking spray.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute until the moisture from the onion and garlic is almost gone. Deglaze the pan with the red wine, simmering until reduced. Stir in the fire roasted tomatoes, tomato sauce, crushed tomatoes and fresh tomatoes, and cook until tomatoes are warm and broken down.
While sauce is simmering, use a large spoon or fork to scoop the stringy pulp from the squash, and place in a medium bowl. Set aside. Once the sauce is bubbly and hot, add the shrimp and artichoke hearts, heating until shrimp are pink. Serve shrimp and sauce poured over top a plated serving of the spaghetti squash.

I must apologize for failing to post in almost a week- I have still be so sick with pneumonia! Although I still have a cough- I am 99% better than I was this time last week and am finishing up my antibiotics. Thank goodness. Last week was no fun at all! :)

Comments

  1. Christine @ hot mama says:

    Looks tasty! I want to experiment with some spaghetti squash and this recipe looks delightful. I hope you are feeling better! Love your blog btw :)

  2. Oh, I think Spaghetti Squash is my favorite of all the squashes! I love it when I can have it take the place of those starchy noodles. YUM! Hope you are feeling better!

  3. makingfoodandotherstuff says:

    I don't think I could pick a favorite squash, but spaghetti is up there! I always have one at my house and actually just ate some for dinner yesterday!

    Just found your blog, mind if I add you to my blogroll? We have very similar foodie philosophies :)

  4. FoodFitnessFreshair says:

    I love spaghetti squash. I acutally did a post on it a couple weeks ago (http://foodfitnessfreshair.wordpress.com/2009/12/01/spaghetti-squash/), although I have to say your photos look much better! Nice recipe!

  5. Miss Melanie says:

    i LOVE spaghettie squash…I've never thought of pairing it with seafood. I'll have to give this one a try!

  6. Hmmm… although it features a winter squash, I think this would be really awesome in the summer, when ridiculously ripe and flavorful tomatoes are overflowing the farmer's market/ people's garden baskets, and I could make a nice scratch sauce. I know where I can get the squashes year round, and this recipe seems to be all about it's tasty sauce.

    Also hello from a new reader. :)

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