Spaghetti Squash with Garlic Prawns
I think ‘Spaghetti Squash’ should be more appropriately named ‘Angel Hair Pasta Squash’ but either way it’s an amazing vegetable (or fruit?). You literally cannot go wrong while cooking it and it’s nature’s little pasta-like gift all wrapped up in a yellow shell!
The only drawback I have with Spaghetti Squash is the price tag. For a less expensive alternative version of this dish, you can replace the Spaghetti squash with gourd, courgette or carrot and use your julienne tool to make it into spaghetti strands. Click here for the full alternative recipe: ‘Bottle Gourd Fake spaghetti’. The squash that you buy should be bright yellow and sound a bit like a water melon when you tap it. Any form of yellow or orange is fine but avoid the green ones. They also keep for weeks at home so are a great standby dish.
This can be used as a base for any of your usual spaghetti dishes but I fancied some really simple roasted tomatoes and garlic prawns.
Ingredients: (Serves 2-4 depending on how hungry you are!)
- 1 ripe spaghetti squash
- 1 whole head of garlic
- 1 packet of cherry tomatoes
- 2 medium vine tomatoes
- 3 large locally caught raw king prawns per person
- Butter or olive oil (we used home made garlic, parsley, sage, rosemary and thyme infused butter)
- 250g Button mushrooms
- A handful of chopped fresh basil and coriander
- 1 medium onion
- 1/2 Lemon
- Home made paleo pesto & chili flakes
There are several schools of through about cooking spaghetti squash, the main choices you have are: Microwave or oven and whole or halved.
I went for halving it (which decreases overall cooking time) and oven cooking which takes about 35-45 minutes. If you are pressed for time you can microwave it whole in about 12 minutes BUT REMEMBER!!! If you cook it whole, you MUST pierce some holes in it first to avoid a squash explosion!!
Start by cutting the spaghetti squash in half lengthways, use a spoon-fork-knife combination to remove the seeds and pulp from inside. Pour about 1/2cm of cold water in the bottom of a roasting tin (this keeps it from burning on the bottom and the steam keeps it nice and moist) then place the squash cut side down in the oven. Bake for 35-45minutes in a 200 Degree C oven. You should be able to dent the squash with your finger when it is cooked. Set aside to cool.
Next you want to roast a whole head of garlic. To do this you need a sharp knife to slice the bottom of all the cloves off then drizzle in olive oil, place in a small ramekin – This roasts in about 20 minutes.
Once the squash is in the oven, dice your onion, mushrooms and tomatoes and fresh herbs. Drizzle with olive oil or herbed butter. You should time it so that you take your squash out and leave it to cool then chuck all the tomatoes, onion and mushrooms in the dish you used to roast the squash and place back in the oven for about 30 mins.
Now for the fun bit! Once the squash has cooled enough to touch, stand the squash upright and use a fork to gently pull the strands off. They come away much more easily than you expect. If you have to pull too hard they squash isn’t done. Once the tomatoes have cooked, stir all the spaghetti into the dish so that none of the lovely juices are lost and pop back in the oven whilst you prepare the piece de resistance The Prawns. You can put the prawns in the oven for the last few minutes but I really think nothing beats pan seared kind prawns. Prepare them with a sprinkle of black pepper, salt and chili flakes then sear in a hot pan for a minute and a half on each side.
Squeeze your head of roasted garlic out (they should come out easily and are not as strong once they have been roasted) stir it all together and serve as it is, with a squeeze of lemon juice or with some home made Paleo pesto (optional). It’s rare to find something so filling, simple to make and so good for you!
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