What's For Dinner? Spaghetti Squash Pasta with Shrimp, Tomatoes and Basil!
While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it's gluten-free!
Image: American Diabetes Association
- 1 spaghetti squash, halved and seeded
- 1/4 cup extra virgin olive oil, divided
- 1 lbs shrimp, any size, peeled and deveined
- juice of 2 lemons - freshly squeezed
- 1 1/2 pints cherry or grape tomatoes, halved
- 4 cloves of garlic, minced
- 1/8 tsp unrefined sea salt
- 1/4 tsp freshly ground black pepper
- 6 fresh basil leaves, finely chopped
- 4 sprigs fresh flat-leaf parsley, finely chopped
Preheat oven to 425°F.
Line a 15 × 10 × 1/2-inch baking pan with aluminum foil. Brush the cut surface of squash with 1 tablespoon. oil; place squash flesh side down on the foil-lined pan. Roast on bottom rack 40 minutes, or until you can easily pierce the squash shell. Remove from oven and cool (do not turn off oven). When cool enough to handle, use a fork to scrape strands of spaghetti squash into a large bowl.
Heat 1 tablespoon. oil in a large skillet over medium heat. Add shrimp and cook, uncovered, without turning, until the tails begin to turn coral, approximately 1–2 minutes. Turn shrimp and cook just until opaque, about 1 minute. Squeeze lemon juice over shrimp and set aside.
Place tomatoes, garlic, and the remaining 2 tablespoons. oil in a 13 × 9-inch baking dish. Roast on top rack for 30 minutes, or until tender.
Toss shrimp with roasted tomatoes and garlic. Season with salt and pepper, and stir in basil. Spoon over spaghetti squash. Sprinkle with parsley and serve.
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