Shrimp Marinara with Spaghetti Squash makes it so easy to offer your family a low-cal, healthier main dish that’s simple to make. Perfect too for those on a Paleo Diet.
How to Make Shrimp Marinara with Spaghetti Squash Recipe
We all want to cut calories, so what about taking a standard pasta dish and twisting it up–you know, to a healthier version. By adding spaghetti squash to this recipe, you won’t believe how delicious this recipe is.
Better yet, it’s ready in just under 20 minutes.
How to Include More Vegetables into Your Diet
I have found that taking small steps is better than trying to take on the whole kit and caboodle, if you know what I mean. Healthy living is just that, a process that takes life one day at a time. Just like this recipe, you can opt to try one new healthy recipe a day–for a year. That is the premise for this super ingenious book from Williams Sonoma: Vegetable of the Day Cookbook. Not only are you getting your necessary vitamins and minerals, but you are also learning to eat for decades to come. And that is something to celebrate!
How to Cook a Spaghetti Squash in the Oven
This recipe can be cooked low and slow or quick and easy, you choose. For my first run at this recipe I opted to go the traditional way of cooking my spaghetti squash: in the oven.
The basic recipe for baking a spaghetti squash in the oven is this:
1. Slice the squash in half and remove the seeds.
2. Turn the squash face down on a cookie sheet and bake in the oven for about 45 minutes at 400 degrees F, or until a knife goes easily through the flesh.
3. Use a fork to release the squash flesh.
4. Serve. Enjoy!
How to Cook a Spaghetti Squash in the Microwave (Video)
Want to speed up this recipe? Try microwaving your spaghetti squash in the microwave for about 12 minutes on high.
The trick is to make sure you poke big slices into the flesh BEFORE placing into the microwave. Otherwise, you will find yourself cleaning up a huge mess.
Next, it’s all about heating up the marinara. For this recipe, I used Rao’s jarred marinara. But you can also make homemade marinara.
RELATED: Homemade Classic Marinara Recipe
Then it’s time to cook the shrimp. I prefer fresh, but you could use frozen shell-off shrimp just as easily. Sauté in a couple of tablespoons of butter, drizzled with extra virgin olive oil and a pinch of pepper flakes.
Cook until flesh is pink, opaque throughout and slightly firm to the touch.
Now, it’s time to assemble your bowls. Enjoy!
For more main dish recipes like my Shrimp Marinara with Spaghetti Squash, check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.
Shrimp Marinara with Spaghetti Squash
- 24 ounces Marinara Sauce Rao’s
- 1 Spaghetti Squash approximately 2 pounds
- 24 shrimp medium, 24-30 count, peeled, deveined–or use frozen shrimp
- 2 tbsp butter unsalted
- 1 tbsp olive oil extra virgin
- 1/2 tsp pepper flakes
- Fresh, grated Parmesan Cheese
- Quick Version – Microwaved Spaghetti SquashPierce spaghetti squash all over with a chef’s knife. Place in a microwave-safe plate and cook on high in the microwave for about 12 minutes. (Or 6 minutes for each pound of spaghetti squash.) When spaghetti squash is fully cooked, let it rest for five minutes. Cut squash in half and remove seeds from center.
- Long Version – Baked Spaghetti SquashPreheat oven at 400 degrees F. Slice the spaghetti squash in half and remove the seeds. Place it on a cookie sheet and bake until a knife slides easily into it.
- While the squash is being cooked, place butter, oil and pepper flakes in a non-stick fry pan and sauté until cooked through. (You’ll know the shrimp is cooked through when it is pink, opaque and slightly firm to the touch.)
- Heat the marinara sauce on the stove.
- Using a fork, scrape at the squash flesh to pull out the tendrils which look like spaghetti pasta.
- Divide spaghetti squash between 4-6 pasta bowls.
- Ladle marinara onto the squash in each bowl.
- Divide the cooked shrimp and butter/oil sauce between each bowl, placing it on top of marinara.
- Sprinkle with grated parmesan.
- Serve. Enjoy!