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healthy garlic, shrimp, spinach & "pasta."

10 Pinches 2 Photos
smonfils avatar
worcester, MA
Updated on Sep 20, 2020

I've been trying to shop in a way that uses all that I have in the freezer & cabinets to save money & to keep safe from this COVID19. The local store was having a huge sale on shrimp, spinach and spaghetti squash. I knew I had a few recipes I could make several dishes out of all ingredients on sale. This recipe may take a little time, but is SO light, savory and hugely delicious that when hubby asked, " Is this angel hair pasta?" I asked HIM why he was asking. He replied, " This is so good, I could eat the whole pot." I ended up eating it for lunch 2 days & we had it for supper 1 more night.

prep time 45 Min
cook time 40 Min
method Stove Top
yield 6-8 serving(s)

Ingredients

  • 1 large spaghetti squash
  • 1/4 cup water
  • 2 tablespoons butter
  • pinch salt & pepper to taste
  • pinch old bay seasoning
  • 4 cups fresh baby spinach leaves
  • 1 cup halved, cherry tomatoes
  • 3 teaspoons olive oil
  • 1 medium onion, diced
  • 1-1/2 pound medium shrimp, peeled, deveined, remove tails
  • 2-1/2 teaspoon minced fresh garlic
  • 1 teaspoon crushed red pepper flakes
  • 1-1/4 cup chicken broth, reduced sodium
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • 3-1/2 tablespoons fresh, ( or dried,) chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup or more to taste-freshly grated parmesan cheese
  • 1 teaspoon dried dill

How To Make healthy garlic, shrimp, spinach & "pasta."

  • Step 1
    Slice the spaghetti squash right down the middle so that you have 2 halves. Preheat oven to 425 & pour the 1/4 cup water into a shallow baking pan. Pierce the skin of the squash all over w/ a good strong fork. Place squash halves side by side in pan facing down, Bake squash 15-20 mins. Take out of oven, turn 1 of the squashes over & using a fork scrape out the seeds and pulp. Scrape to see if strands of "pasta" come out easily. If so they're done. If not, put back in oven, cook another 10 mins.
  • Step 2
    Once squash is done, scrap all seeds & pulp out of the shells and then scrape all the stringy " pasta" out of the hulls of the squash. Place the squash pasta in a medium bowl w/ 2tbsps of butter & cover, set aside. In large pot, place 2 tsp olive oil, spinach, & cherry tomatoes, set over medium, cover 2-3 mins, uncover , season w/ salt & pepper to taste and stir. Put cover back on, set on low to keep warm. In a large skillet, heat 1 tsp oil over medium heat. Add onion. Cook, stirring for 1 minute. Add garlic,shrimp & most of the red pepper flakes. Cook, stirring, 2 mins.
  • Step 3
    Stir in broth, Old Bay Seasoning & pepper. Cook 2-3 mins more. Remove pan from heat, stir in 1 tbsp butter & remaining oil, stirring until butter is melted. Stir in the parsley, dill & the lemon juice. Add shrimp mix to " pasta" mix and gently mix to combine. Spoon Spaghetti "pasta" mix into the large pot w/ the spinach & tomatoes. Increase heat to medium, while gently stirring to meld together. Sprinkle w/ grated Parmesan cheese, remaining red pepper flakes, parsley and more dill, if you want.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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