Spaghetti Squash with Shrimp

One of my new favorite foods is spaghetti squash.  We've used it as pasta with meatballs and sauce and we've used it as a based for shrimp instead of rice or couscous.  A few times a week we make this delicious spaghetti squash and shrimp recipe with onions, garlic, chopped tomatoes and goat cheese.  Since we had this last night, I thought I'd share.

Spaghetti Squash with Shrimp

Spaghetti Squash (seeds and stringy middle mess removed)

Shrimp (about 10-14 shrimp)

Chopped Tomatoes

Garlic 

Salt & Pepper - to taste

Sauteed Onion (we saute a whole onion)

Goat Cheese (about 3 oz)

Parmesan Cheese

To cook the actual squash is so easy.  Slice it in half lengthwise, take all the crap out in the middle and place it slide side down on foil on a cookie sheet.  Cook it for about 35 minutes just like that on 350. 

Saute the onions so they're a light golden brown and tender.  Throw minced garlic in toward the end of the onion cooking time, so you don't burn the garlic.  Use the same pan to cook the shrimp as you did the onions without wiping it down -- adds to the flavor of the shrimp.  You might want to add a little salt and pepper to the shrimp.

Once everything is cooked, grab a large bowl.  Scoop out the squash into the bowl.  Be careful because it will be hot.  Those suckers retain a ton of heat.  Then add the shrimp (you can pre-cut the shrimp into bite sized pieces if you want before adding to the bowl), onions, garlic, chopped tomatoes (you can use canned chopped tomatoes if you want), and goat cheese.  You may want to add more salt and pepper, to taste.  Mix it all together and there you go.  Put into a bowl and top it with some parmesan.  YUM!

Cheers!

photo from Steamy Kitchen