For all the low-carb eaters out there, spaghetti squash is the best thing about fall. Now all nature needs to do is produce a vegetable that tastes like ice cream. Almost anything you’d want in your bowl of pasta can be put in a bowl of spaghetti squash for a guilt-free meal. And as an added bonus, you get a serious workout trying to cut the damned things in half lengthwise (I’ve seriously had to put it on the floor and push the knife through by stepping on it. I know, super hygienic).
- Cut in half lengthwise with a butcher’s knife.
- Scoop out the guts with a spoon.
- Brush with olive oil and season with salt and pepper. I use a Crayola painting brush because I. Am. Ghetto.
- Place the squash rind-side-up in a glass pan and bake at 375 degrees for 35-40 minutes.
- When it’s done, scrape a fork down the inside to remove the squash in spaghetti strands.
This will make one serving.
- ½ spaghetti squash
- 4 jumbo shrimp
- Handful of cherry tomatoes, cut in half
- 1 clove garlic, minced
- Handful of fresh basil leaves
- ¼ cup white wine
- Juice from 1 lemon
- 1 tbsp olive oil
- Heat 1 tbsp olive oil and garlic on a skillet until garlic is soft and starts to brown.
- Add wine and lemon and let simmer for a minute.
- Add shrimp and basil and simmer about 3 minutes, until shrimp starts to turn pink.
- Add the tomatoes and simmer until they’re warm and soft.
- Add to your spaghetti squash and garnish with a lemon wedge.