Spaghetti With Eggplant Butternut Squash Shrimp Food

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THAI PEANUT SPAGHETTI SQUASH BOWLS WITH SHRIMP



Thai Peanut Spaghetti Squash Bowls with Shrimp image

These squash bowls are the perfect way to welcome fall. Spaghetti-like squash strands, roasted broccoli, coconut shrimp and an addictive peanut sauce make for a lighter version of Thai takeout.

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

1/3 cup coconut milk
1/3 cup peanut butter
3 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons maple syrup
1/2 garlic clove, minced
Red pepper flakes, optional
1 medium spaghetti squash, halved
6 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 cups broccoli florets (from 1 medium head broccoli)
1/3 cup coconut milk
1 tablespoon grated ginger
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 shallot, minced
12 ounces shrimp, peeled and deveined
Chopped fresh cilantro and crushed peanuts, for garnish

Steps:

  • For the Thai peanut sauce: Whisk together the coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic and red pepper flakes, if using, until the texture is creamy and smooth. (You can also use a blender or food processor to make the sauce.)
  • For the squash bowls: Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Put the squash cut-side down on a baking sheet and bake until the squash is tender, 50 minutes to 1 hour.
  • Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until very tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of the peanut sauce.
  • Meanwhile, whisk together the coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne and shallot in a bowl. Add the shrimp and toss to combine. Let sit for 5 minutes.
  • Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, 2 to 3 minutes.
  • Run a fork over the squash flesh to create spaghetti-like strands. Put in a large bowl and toss with 2 tablespoons of the peanut sauce.
  • Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with the remaining peanut sauce and garnish with cilantro and crushed peanuts.

Nutrition Facts : Calories 487, Fat 29 grams, Cholesterol 179 milligrams, Sodium 790 milligrams, Carbohydrate 32.6 grams, Fiber 4.5 grams, Protein 29 grams

SHRIMP SCAMPI WITH SPAGHETTI SQUASH



Shrimp Scampi with Spaghetti Squash image

A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 57m

Yield 3

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 small spaghetti squash, halved and seeded
salt and ground black pepper to taste
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
1 pinch red pepper flakes, or to taste
1 lemon, juiced
½ lemon, zested
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  • Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP



Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Grilled Shrimp, recipe follows
2 large cloves of garlic, chopped
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
  • Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

SPAGHETTI SQUASH SCAMPI BOATS



Spaghetti Squash Scampi Boats image

Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 medium spaghetti squash (about 2 1/2 pounds)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20), peeled, deveined and tails removed
1 stick (8 tablespoons) unsalted butter
1 tablespoon grated garlic (about 4 cloves)
1 teaspoon crushed red pepper flakes, plus more for serving
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley, plus more for serving
Freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
  • Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
  • Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
  • Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.

SPAGHETTI WITH SHRIMP AND EGGPLANT



Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

  • Peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
  • Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
  • Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

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