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Shrimp and Spaghetti Squash


  • 1 medium spaghetti squash
  • 12 large peeled and deveined shrimp
  • 4 cloves garlic, chopped
  • 8-10 black olives, quartered
  • 3 tablespoons olive oil
  • ½ pint cherry tomatoes (halves or left whole if small
  • 1/3 cup sherry
  • 2 tablespoons butter


Preheat oven to 400 degrees. Halve the spaghetti squash and remove the seeds.  Salt and pepper the inside. Drizzle olive oil and rub oil front and back. Place the spaghetti squash cut side down. Score the outside of the squash.

Cook the squash for 45 minutes or until you can easily pierce the flesh with a fork. Remove from oven an let cool. Then remove the strands of squash with a fork.

In a medium-large frying pan, add some oil and butter and sauté the garlic. Add the shrimp until almost pink. Add the olives and tomatoes and let simmer for 6-8 minutes until tomatoes start to soften. Add the sherry and mix to incorporate. Add the squash. Mix until everything is coated.

You can add grated parmesan once plated.

 By Sharon Feldman


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