Spaghetti Squash 'n Shrimp Arrabbiata

PER SERVING (1/4th of recipe, about 1 1/3 cups squash with 1 heaping cup shrimp and sauce): 243 calories, 2g fat, 838mg sodium, 37g carbs, 8.5g fiber, 15g sugars, 21g protein -- PointsPlus® value 6*
Spaghetti Squash 'n Shrimp Arrabbiata
Spaghetti Squash 'n Shrimp Arrabbiata

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    spaghetti squash (about 4 1/2 lb.)

  • 1

    cup chopped onion

  • 2

    tsp. chopped garlic

  • 1

    tsp. red pepper flakes, or more to taste

  • One

    28-oz. can crushed tomatoes (about 3 cups)

  • 1

    tsp. Italian seasoning

  • 12

    oz. raw medium shrimp, peeled, tails removed, deveined

  • 1/2

    cup chopped fresh basil

  • 1/4

    tsp. each salt and black pepper

Directions

Preheat oven to 400 degrees. Microwave whole squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. About 20 minutes before squash is done baking, bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, garlic, and red pepper flakes. Cook and stir until onion has softened and slightly browned, about 5 minutes. Add tomatoes and Italian seasoning to the pot. Cook and stir until hot, 1 - 2 minutes. Reduce heat to medium low. Add shrimp and cook for about 5 minutes, until cooked through. Remove pot from heat, stir in basil, and cover to keep warm. Scrape out squash strands with a fork, and transfer to a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and season with salt and black pepper. Top each serving of squash (about 1 1/3 cups) with 1/4th of the saucy shrimp mixture (1 heaping cup). Dig in! MAKES 4 SERVINGS

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