Spaghetti Squash Pasta With Shrimp Tomatoes And Basil Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash cut side down on the baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 5.While the squash is roasting, heat a large skillet over medium heat and add the shrimp.
• STEP 6.Cook the shrimp for 2-3 minutes on each side, until pink and cooked through.
• STEP 7.Remove the shrimp from the skillet and set aside.
• STEP 8.In the same skillet, add the tomatoes and cook for 2-3 minutes, until they start to soften.
• STEP 9.Add the cooked spaghetti squash strands to the skillet and toss to combine with the tomatoes.
• STEP 10.Cook for an additional 2-3 minutes, until heated through.
• STEP 11.Remove from heat and stir in the cooked shrimp and fresh basil.
• STEP 12.Season with salt and pepper to taste.
• STEP 13.Serve the spaghetti squash pasta with shrimp, tomatoes, and basil hot, garnished with additional basil leaves if desired.

Cooking Tips

• Make sure to roast the spaghetti squash until it is tender but not mushy.
• You can customize this dish by adding other vegetables such as bell peppers or spinach.
• For a spicy kick, add red pepper flakes or a dash of hot sauce to the skillet while cooking the tomatoes.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over medium heat until heated through.
• Serve the spaghetti squash pasta with shrimp, tomatoes, and basil as a main dish or as a side with grilled chicken or fish.