Spaghetti squash is our new go to lately. It’s super versatile, easy to prepare and low carb/calorie. The hardest part of this squash is cutting it open!
To prepare this dish I halved a spaghetti squash and removed the seeds. I then seasoned with a little EVOO, salt, pepper, red pepper flakes (you can add whatever seasonings you’d like). Place cut side down in a baking pan and toss in pre-heated 350 degree oven for about an hour (depending on size). You can tell it’s done by poking a fork in the squash – if it goes in easily it’s done.
The fun part is the toppings – we’re trying to empty out our freezer so I’m using everything in there. I sautéed some sausage and shrimp (adding garlic, red pepper flakes, salt & pepper). I also had some left over escarole and frozen peas which I added.
To plate this dish I first scooped out the spaghetti squash, topped with escarole, then topped that with the shrimp & sausage, pea sauté. Of course a healthy sprinkling of parmesan makes everything better. It was super flavorful and filled us up!