Roasted Spaghetti Squash with Veggie Tomato Sauce & Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spaghetti Squash1 Tbsp Olive Oil1/2 Small Onion, chopped1/2 C Zucchini, chopped1/2 C Summer (yellow) Squash, chopped3/4 Large Yellow Bell Pepper, chopped2 tsp. Garlic (or approximately 4 cloves minced)1 1/2 tsp. CapersJuice from 2 Lemon Wedges1 lb raw ShrimpOne can (14.5 oz) Diced Tomatoes w/ Italian SeasoningSalt and Pepper to taste (I used 4 dashes each)
Preheat oven to 375 degrees. Scrub/wash spaghetti squash and pierce with the tip of a sharp knife about five times. Place in a roasting pan (or baking sheet w/ sides) and roast 45 minutes-1 hour, or until skin of squash can be pierced easily with a sharp knife. Set aside to cool.
While the squash is roasting, chop veggies. Heat a large skillet over medium-low heat with 1 Tbsp Olive Oil. Add onion and saute for a few minutes. Add zucchini, summer squash, bell peppers, garlic, salt, and pepper. When veggies start to soften, add 1 1/2 teaspoons of capers, shrimp, and juice squeezed from two lemon wedges. When shrimp are almost solid white and pink, add one can of Italian seasoned diced tomatoes. Simmer for 20-30 minutes.
While sauce is simmering, cut the stem off of the spaghetti squash and cut the squash in half. Scrape out the seeds with a spoon. Use a fork to shred/flake the "spaghetti" strands out.
Serve in a large pasta or veggie bowl. This is very pretty with the spaghetti squash strands in the bottom of the bowl with the veggies and shrimp sauce poured around the edges.
Makes 4 smaller portions or 2 large dinner portions. The nutrional information is calculated for 4 smaller portions.
Suggestions: For those watching sodium intake, omit extra salt added to the veggies and opt for a lower sodium can of tomatoes. Parmesean cheese would be a delicious and lovely topping. For added flavor, increase the garlic, capers, and lemon, and add a few splashes of white wine before simmering. Might also try fire roasted tomatoes.
I just threw this together with what I had on hand and was pleasantly surprised! Hope you enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user 2SWEETGIRLS.
While the squash is roasting, chop veggies. Heat a large skillet over medium-low heat with 1 Tbsp Olive Oil. Add onion and saute for a few minutes. Add zucchini, summer squash, bell peppers, garlic, salt, and pepper. When veggies start to soften, add 1 1/2 teaspoons of capers, shrimp, and juice squeezed from two lemon wedges. When shrimp are almost solid white and pink, add one can of Italian seasoned diced tomatoes. Simmer for 20-30 minutes.
While sauce is simmering, cut the stem off of the spaghetti squash and cut the squash in half. Scrape out the seeds with a spoon. Use a fork to shred/flake the "spaghetti" strands out.
Serve in a large pasta or veggie bowl. This is very pretty with the spaghetti squash strands in the bottom of the bowl with the veggies and shrimp sauce poured around the edges.
Makes 4 smaller portions or 2 large dinner portions. The nutrional information is calculated for 4 smaller portions.
Suggestions: For those watching sodium intake, omit extra salt added to the veggies and opt for a lower sodium can of tomatoes. Parmesean cheese would be a delicious and lovely topping. For added flavor, increase the garlic, capers, and lemon, and add a few splashes of white wine before simmering. Might also try fire roasted tomatoes.
I just threw this together with what I had on hand and was pleasantly surprised! Hope you enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user 2SWEETGIRLS.
Nutritional Info Amount Per Serving
- Calories: 233.6
- Total Fat: 5.7 g
- Cholesterol: 172.3 mg
- Sodium: 1,330.4 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.8 g
- Protein: 24.3 g
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