"The belly rules the mind."--Spanish Proverb

Spaghetti squash and shrimp or scallops Recipe

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This recipe for Spaghetti squash and shrimp or scallops, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JP Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 med. spaghetti squash (about 3 lbs.)
1/4 c. olive oil
4 cloves garlic, minced or crushed
1 lb. shrimp, shelled and cleaned (or scallops)
2 tbsp. lemon juice
1 1/2 tbsp. fresh oregano (or 1 tsp. dried)
1/2 tsp. salt
1/4 tsp. pepper
3 med tomatoes, chopped
1 lg. bunch watercress or 1/2 bag spinach, washed
1/4 c. toasted pine nuts (optional)
1 c. grated Parmesan cheese

Directions:
Directions:
Cut squash lengthwise; bake face down on oiled cookie sheet at 375 degrees for about 30 minutes or until easily pierced by fork. Cool; scoop out insides. Heat oil and saute garlic. Add shrimp, lemon juice, and spices. Saute, stirring occasionally, about 3 minutes. Add tomatoes and watercress or spinach and cook 1 minute longer until vegetables are wilted. Add pine nuts and cheese and toss with squash. Serve heaped in individual casseroles. Makes 4 modest servings.

Add a little ground cayenne pepper on top to spice up the dish when serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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