Spaghetti Squash Marinara With Shrimp Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 4.While the squash is roasting, prepare the marinara sauce. Heat olive oil in a large skillet over medium heat.
• STEP 5.Add minced garlic and cook for 1-2 minutes until fragrant.
• STEP 6.Pour in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir well to combine.
• STEP 7.Simmer the sauce for 15-20 minutes, stirring occasionally.
• STEP 8.In a separate skillet, heat olive oil over medium-high heat.
• STEP 9.Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
• STEP 10.Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
• STEP 11.Divide the spaghetti squash among plates, top with marinara sauce and shrimp.
• STEP 12.Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
• STEP 13.Serve hot and enjoy!

Cooking Tips

• To make the spaghetti squash easier to cut, you can microwave it for 3-5 minutes before slicing.
• For a vegetarian version, omit the shrimp and add sautéed vegetables like bell peppers, zucchini, and mushrooms to the marinara sauce.
• Feel free to customize the marinara sauce by adding your favorite herbs and spices, such as red pepper flakes or fresh parsley.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop before serving.
• Serve the spaghetti squash marinara with shrimp as a main dish or pair it with a side salad for a complete meal.