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healthy garlic, shrimp, spinach & "pasta."

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I've been trying to shop in a way that uses all that I have in the freezer & cabinets to save money & to keep safe from this COVID19. The local store was having a huge sale on shrimp, spinach and spaghetti squash. I knew I had a few recipes I could make several dishes out of all ingredients on sale. This recipe may take a little time, but is SO light, savory and hugely delicious that when hubby asked, " Is this angel hair pasta?" I asked HIM why he was asking. He replied, " This is so good, I could eat the whole pot." I ended up eating it for lunch 2 days & we had it for supper 1 more night.

yield 6 -8
prep time 45 Min
cook time 40 Min
method Stove Top

Ingredients For healthy garlic, shrimp, spinach & "pasta."

  • 1 lg
    spaghetti squash
  • 1/4 c
    water
  • 2 Tbsp
    butter
  • pinch
    salt & pepper to taste
  • pinch
    old bay seasoning
  • 4 c
    fresh baby spinach leaves
  • 1 c
    halved, cherry tomatoes
  • 3 tsp
    olive oil
  • 1 md
    onion, diced
  • 1-1/2 lb
    medium shrimp, peeled, deveined, remove tails
  • 2-1/2 tsp
    minced fresh garlic
  • 1 tsp
    crushed red pepper flakes
  • 1-1/4 c
    chicken broth, reduced sodium
  • 1 tsp
    lemon juice
  • 1/4 tsp
    black pepper
  • 3-1/2 Tbsp
    fresh, ( or dried,) chopped parsley
  • 1 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1/4 c
    or more to taste-freshly grated parmesan cheese
  • 1 tsp
    dried dill

How To Make healthy garlic, shrimp, spinach & "pasta."

  • 1
    Slice the spaghetti squash right down the middle so that you have 2 halves. Preheat oven to 425 & pour the 1/4 cup water into a shallow baking pan. Pierce the skin of the squash all over w/ a good strong fork. Place squash halves side by side in pan facing down, Bake squash 15-20 mins. Take out of oven, turn 1 of the squashes over & using a fork scrape out the seeds and pulp. Scrape to see if strands of "pasta" come out easily. If so they're done. If not, put back in oven, cook another 10 mins.
  • 2
    Once squash is done, scrap all seeds & pulp out of the shells and then scrape all the stringy " pasta" out of the hulls of the squash. Place the squash pasta in a medium bowl w/ 2tbsps of butter & cover, set aside. In large pot, place 2 tsp olive oil, spinach, & cherry tomatoes, set over medium, cover 2-3 mins, uncover , season w/ salt & pepper to taste and stir. Put cover back on, set on low to keep warm. In a large skillet, heat 1 tsp oil over medium heat. Add onion. Cook, stirring for 1 minute. Add garlic,shrimp & most of the red pepper flakes. Cook, stirring, 2 mins.
  • 3
    Stir in broth, Old Bay Seasoning & pepper. Cook 2-3 mins more. Remove pan from heat, stir in 1 tbsp butter & remaining oil, stirring until butter is melted. Stir in the parsley, dill & the lemon juice. Add shrimp mix to " pasta" mix and gently mix to combine. Spoon Spaghetti "pasta" mix into the large pot w/ the spinach & tomatoes. Increase heat to medium, while gently stirring to meld together. Sprinkle w/ grated Parmesan cheese, remaining red pepper flakes, parsley and more dill, if you want.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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