Delicate strands of spaghetti squash soak up the spiced, lemony sauce in this dish. Scoop the squash onto a serving platter and ladle the shrimp and sauce over top… or take the squash boats to the table and invite everyone to dig in!
Serves 4
40 Minute Cuisine
Preheat the oven to 375°
For Squash:
- 1 whole spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
For Shrimp:
- 1-pound jumbo (21 to 25 count) frozen shrimp, peeled, deveined with tail on, thawed
- 2 tablespoons Cajun seasoning
- ½ cup butter, 4 tablespoons
- ½ cup olive oil
- ½ cup chili sauce
- ¼ cup Worcestershire sauce
- Juice of 2 large lemons, about ¼ cup
- 4 garlic cloves, peeled and minced, about 2 tablespoons
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried oregano
Pierce the squash with the tines of a fork. Microwave the squash on high for 2 to 3 minutes to soften (this will make it easier to cut). Cut the squash in half and remove the seeds and pulp. Place onto a baking sheet, skin side down. Sprinkle the flesh of the squash with olive oil and season with salt and pepper. Flip the squash and bake flesh side down until soft, 30 to 40 minutes.
Toss the shrimp with Cajun seasoning and place in the refrigerator to chill for 20 to 30 minutes.
Melt the butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, garlic, parsley and oregano in a pot over medium low heat. Simmer on low for 10 minutes. Season with additional salt and pepper.
Remove the shrimp from the refrigerator and place into the butter sauce. Cook on medium heat until the shrimp are pink, about five minutes. Remove the squash from the oven and flip over, flesh side up. Use a fork to pull spaghetti strands from the squash. Divide the shrimp into the squash boat. Pour the sauce over the top. Garnish with additional fresh parsley.
