5.0 from 3 votes
Spaghetti Squash Marinara with Shrimp
Spaghetti Squash with Chunky Roasted Marinara and Shrimp is a healthy way to eat pasta and tomato sauce.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 504 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 large spaghetti squash
- salt and pepper
- 4 tablespoons extra virgin olive oil , divided
- 1 tin flat anchovy fillets
- 4-5 garlic cloves , minced
- 1 sweet onion , thinly sliced
- 1 serrano chile , minced *see note
- 28 ounce can whole tomatoes
- 1/2 cup red cooking wine
- 7-8 fresh oregano leaves
- 1/4 cup flat leaf parsley , coarsely chopped
- 1/2 cup fresh basil leaves , hand torn
- 2 tablespoons sugar
- 1 pound large shrimp , shell and tail removed, raw
- Parmesan Cheese , for garnish
Instructions
- Preheat oven to 400 degrees. Cut spaghetti squash in half, remove seeds and membranes, baste with 1 tablespoon extra virgin olive oil on cut sides and inside.
- Place cut side up, on a large rimmed baking sheet. Season with sea salt and pepper. Roast for 45- 60 minutes, or until spaghetti squash is is fork tender. It might only take 25-30 minutes for a smaller squash.
- In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add anchovy fillets. They will literally melt into the olive oil. Add garlic, onions and serrano chile. Lower heat to medium and saute until onions are soft and opaque.
- Halve plum tomatoes, adding to mixture along with any liquid in the can and red wine, stir and heat for 2-3 minutes. Simmer for 15 minutes so liquid can reduce. Add parsley, basil and sugar, continue to heat over low.
- Add shrimp, spooning sauce over them to cook and keep moist. Heat for 5-6 minutes or until shrimp turn pink and tails curl slightly.
- Spaghetti squash should be about done. Crispy skins should separate from meaty interior easily. From the oven you can knock the exterior and it should sound hollow. Remove from oven.
- Set up a cooling rack over baking sheet. Using a fork, rake out interior pulp of spaghetti squash. It should resemble pasta strands. Put raked pulp onto cooling rack to allow excess liquid to drain off.
- Fork a pile of spaghetti squash onto a plate, followed by roasted marinara and top with shrimp. Garnish with freshly grated Parmesan if desired.
- If you've tried this recipe, come back to let us know how it went in the comments or ratings.
Cup of Yum
Notes
- Chiles can have oils that will burn your finger tips. Unfortunately you won't be able to tell if the oils are hot until you start working with the pepper. To avoid tender finger tips or *gasp* accidentally touching your eye, coat hands in olive oil, fashion plastic sandwich baggies into gloves or use powder-free latex gloves. If you do end up with sore fingers, soak them in milk or cream, the higher the fat content the better.
Nutrition Information
Calories
504kcal
(25%)
Carbohydrates
55g
(18%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Cholesterol
286mg
(95%)
Sodium
1259mg
(52%)
Potassium
1163mg
(33%)
Fiber
10g
(40%)
Sugar
28g
(56%)
Vitamin A
1300IU
(26%)
Vitamin C
44.4mg
(49%)
Calcium
369mg
(37%)
Iron
6.6mg
(37%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 504
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 1259mg | 52% |
| Potassium | 1163mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 28g | 56% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 369mg | 37% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.