The return of spaghetti squash gives me the chance to offer one more recipe – Spicy Spaghetti Squash with Shrimp – from Southern Living. Sort of like shrimp and grits but with spaghetti squash.
Ingredients:
1 spaghetti squash, cut in half lengthwise, seeded, and cut into half-moons 1/4 cup olive oil, divided 1 1/2 pounds medium-size peeled, deveined raw shrimp 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 1 cup chopped yellow onion (from 1 medium onion) 4 garlic cloves, finely chopped (4 tsp.) 3 anchovy fillets, finely chopped 1/2 teaspoon crushed red pepper 1/3 cup dry white wine 1 (28-oz.) can crushed San Marzano plum tomatoes 1/4 cup heavy whipping cream 2 ounces pecorino Romano cheese, grated (about ½ cup), divided 1/4 cup small fresh basil leaves
Preparation:
Preheat oven to 450°F. Place squash on a large baking sheet, and toss with 2 tablespoons of the oil. Bake until squash starts to brown and strands separate from peel when pulled with a fork, 15 to 20 minutes. Remove squash strands from peel, and set aside in a large bowl. Discard peel.
While squash bakes, season shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat remaining 2 tablespoons oil in a large high-sided skillet over medium-high. Add shrimp. Cook, turning once, until opaque and starting to crisp on both sides, about 1 to 2 minutes per side. Remove to a plate; set aside. Add onion to skillet. Cook, stirring occasionally, until onion starts to soften, about 5 minutes. Add garlic, anchovies, and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add wine, stirring and scraping bottom of pan to release browned bits. Cook, stirring occasionally, until wine has almost fully reduced, about 1 to 2 minutes. Add crushed tomatoes and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until sauce starts to thicken, about 5 minutes. Remove from heat; stir in cream, shrimp, and 1/4 cup of the grated cheese.
Divide spaghetti squash evenly among 4 bowls, and top with shrimp mixture. Sprinkle each bowl with 1 tablespoon each of basil leaves and remaining grated cheese. Serve immediately.