I’ve never gotten super excited about spaghetti squash, but I have to say, this came together really well. Adding a little of butter and cheese to the squash goes a long way towards making it rich and pasta-like.
Basically I roasted spaghetti sauce, tossed it with butter and cheese, and served the sauce from this pasta dish over it (since I didn’t have any pasta water with this method, I thinned it with a little veggie broth). I find roasting the squash whole (poke a bunch of holes in it so it doesn’t explode) is much easier than attempting to cut the squash in half.
1 spaghetti squash
2 oz shredded mozzarella
about 1 tbsp butter
salt and pepper
1 pound large shrimp, defrosted
1 bunch asparagus, cut into pieces
2 cloves garlic, minced
1 tbsp olive oil
red pepper flakes
shredded parmesan (about 1/2 cup and then more for serving)
1 cup tomato sauce or puree
juice of half a lemon
zest from a whole lemon
veggie broth (1/2 cup at most)
Preheat oven to 400. Roast squash for about an hour. Set aside to cool for at least five minutes. Keep oven on.
While cooling, sautee garlic and asparagus in olive oil until starting to brown. Add shrimp and cook until almost opaque. Stir in zest, sauce and lemon juice and simmer until shrimp is done. Stir in cheese and adjust taste if needed. Thin with a little veggie broth.
When squash is cool, cut in half and remove seeds. Remove squash with a fork, fluffing into spaghetti like pieces. Put in a roasting pan and add butter and mozzarella, as well as some salt and pepper. Return to oven while you’re finishing the sauce so the cheese melts and the butter melts and heats through.
Serve sauce over squash. Top with a little more parmesan. Makes about 4 servings.