Now that the weather is starting to cool down it’s time for me to start stuffing my face with winter squash. I used to hate squash. I mean, really, what an awful name for a delicious vegetable. Squash. Yuck. Luckily, I learned that despite the awful name, it’s actually totally yummy. This was my first venture in cooking with spaghetti squash, and I’m officially in love. Who doesn’t love a veggie that shreds up all by itself and basically begs you to play with your food? If you can resist, you’re more mature than me. I can almost trick myself into believing that its a delicious carb. It’s definitely not, but it’s totally delicious regardless.
Oven Roasted Spaghetti Squash with Garlic, Shrimp and Mushrooms
1 Spaghetti Squash
1 Pound Shrimp
12 Oz. Mushrooms
4 Cloves Garlic
3 T. Olive Oil
1 T. Garlic Salt
Salt and Pepper
Begin by preheating your oven to 400 degrees.
Next cut your squash in half, long ways and cover the exposed squash with salt and pepper.
Flip over the squash so the cut side is facing the bottom of the shallow baking dish. Add 1/2 c. of water to the bottom of the dish and put your squash in the oven for an hour.
While your squash is in the oven, mince your garlic.
Then chop your mushrooms.
Sautee your garlic in the olive oil.
Then add those mushrooms to the garlic-y mix.
And now the shrimp…
Pull that squash out of the oven. You should be able to easily shred the squash with a fork.
Add the shredded spaghetti squash to your frying pan and mix it all together until combined. Then add your garlic salt and the pepper to taste.
Serve it up hot!