I can’t remember the last time I ate pasta. If you are looking for a low-carb, grain-free & real food substitute for pasta, try making spaghetti squash. This vegetable is so versatile I have used it for many different dishes, including all “pasta” inspired dishes, Filipino Pancit, Asian-inspired noodles, casseroles… the options are endless!
Most recently, I made Shrimp Scampi with the roasted Spaghetti Squash. Simple & delicious. Read on for the Recipe Share below!
How to Make Spaghetti Squash
1. Preheat your oven to 375 degrees.
2. Cut your spaghetti squash in half. This can get difficult! I like to use a paring knife to make a slit first.
3. Using a spoon, scoop out the seeds.
4. Place halved spaghetti squash face down on a parchment-lined baking sheet. I drizzle 2 tbsp of water around the squash as well.
5. Bake in the oven for 35-40 mins. The skin will be soft.
6. Let the squash cool, face-side up.
7. Once cooled completely, use a fork to scrape out all the strands.
7. Voila! Use as a substitute for your pasta dishes. Such a versatile vegetable!
Spaghetti Squash Shrimp Scampi (paleogrubs.com)
– 1 roasted spaghetti squash
– 8 oz shrimp, peeled and deveined
– 3 tbsp of grass-fed butter
– 1 tbsp of extra virgin olive oil
– 2 cloves garlic, minced
– pinch of red pepper flakes
– salt and pepper to taste
– 1 tbsp fresh parsley, chopped
– juice of 1 lemon
– zest of half a lemon
1. Over medium heat melt the butter and olive oil in a cast iron pan or skillet
2. Add garlic and saute for 2 minutes, until fragrant
3. Add shrimp, salt/pepper/red pepper flakes to taste and cook for 5 minutes, until the shrimp is cooked through
4. Remove from heat and add in cooked spaghetti squash
5. Toss with lemon juice and zest
6. Top with parsley to serve
7. EAT! 🙂