My daughter has been asking me to make spaghetti squash so I thought I would try something a little different this time. I usually just roast the squash and serve it in place of pasta with spaghetti (here’s the recipe for that). It takes a while to roast the squash but it doesn’t really require any active time in the kitchen so I still consider it an easy recipe, just not a quick weeknight meal. I thought it was pretty handy to use the spaghetti squash itself for the dish! Mr. Real Food wanted meat in it so I added shrimp but you could easily omit the shrimp for a delicious and filling vegetarian meal or add turkey or beef for meat-eaters.
Spaghetti Squash Bowls
yield 4 servings
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 small zucchini, chopped
- 1 28oz can crushed tomatoes
- 1 cup small cooked shrimp
- 4 ounces baby bell mushrooms, sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 teaspoons crushed red pepper
- 1 cup freshly grated mozzarella cheese
Preheat oven to 400 degrees. Slice spaghetti squash lengthwise and scoop out the seeds. Place the spaghetti squash face down on a large baking dish and bake for 45-50 minutes.
In a pan, sauté onion, zucchini and garlic in olive oil over medium heat. Add shrimp, tomatoes, mushrooms, oregano, basil, and red pepper. Simmer for about 10 minutes.
When spaghetti squash is fully cooked, flip so that the skin side is on the bottom (be VERY careful doing this – the squash is extremely hot). Fill each “bowl” with the sauce and sprinkle mozzarella on top. Bake for another 5 minutes to melt the cheese.