Spaghtti Squash & Shrimp Skillet |
| Name: |
Deleena Giannone |
| Base: |
Norfolk Naval Base |
| Recipe: |
1 Spaghetti Squash
1 Ib cooked Shrimp (or desired amount)
2 green bell peppers
1/2 sweet onion
2 gloves of garlic
2 Tbs Basil Pesto (Mezzerita Brand)
Salt & pepper
Olive Oil
Parmesan cheese
***I created this recipe without access to an oven. I used my flat iron skillet. however an oven may be used to roast the squash!***
Directions:
- Score squash with chef knife where you will cut after softening the skin in the microwave. Microwave squash for 5 minutes. using caution cut the squash in half and microwave an additional 5 minutes. (((If you have an oven place squash on baking sheet and drizzle with a generous amount of olive oil. salt and pepper Temp 425 35-40 mins flipping half way)))
- Carefully Remove squash (it will be hot!) Remove the seeds from both halves. Using a fork pull out the spaghetti flesh. (I placed min in a large tuber ware), drizzle flesh with olive oil, salt/pepper, garlic, basil pesto, diced onions, and sliced peppers. SHAKE, SHAKE, SHAKE!
- Heat skillet up to medium heat and sauté all vegetables until squash is soft like spaghetti. Toss in cooked shrimp and sprinkle with as much cheese as you like, Enjoy!
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