Creole Shrimp Roasted Spaghetti Squash Boats
Pierce the spaghetti squashes with a fork and microwave them to soften, then cut them in half and remove the seeds and pulp. Sprinkle the cut flesh with olive oil, salt, and pepper, flip, and bake cut-side down in a 375° oven until soft. Simmer butter, olive oil, chili sauce, hot sauce, lemon juice, Worcestershire sauce, garlic, Cajun seasoning, parsley, and oregano in a pot for 10 minutes. Cook the shrimp until pink, pour the sauce over them, and pull the squash into strands with a fork.
Spaghetti squash is nature's clever swap for pasta, and roasted in its shell it becomes an edible boat just waiting to be filled. Here it cradles a Creole-spiced shrimp sauté, the tender squash strands soaking up the buttery, spicy sauce. It is a lighter, low-carb spin on a Louisiana classic that gives up none of the flavor — a dish that feels indulgent while being anything but, and looks lovely served right in the shell.
Roasting the Squash Boats
The squash is both vessel and side. Halve it, scoop the seeds, and roast it cut-side down until the flesh turns tender and pulls into spaghetti-like strands with a fork — roasting rather than boiling keeps the strands firm and slightly caramelized rather than watery. Leave the strands in the shell to serve as a boat, or fluff them loose. Either way, that tender, mild squash is the perfect neutral nest for a bold, spicy filling.
The Creole Shrimp
The shrimp bring the fire. Sauté them with Cajun spice just until they turn pink and curl, so they stay plump and tender, then pour over a buttery sauce of chili sauce, hot sauce, lemon and garlic. Cook them fast and pull them at the C-curve; overdone shrimp go tough. Spoon the spicy, saucy shrimp right into the roasted squash boats, letting the sauce mingle with the tender strands. The mild squash against the bold, buttery shrimp is the whole delicious contrast.
Creole Shrimp Roasted Spaghetti Squash Boats
Ingredients
Method
- Preheat the oven to 375°.
- Pierce the squashes 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, cut-side facing up. Sprinkle the flesh of the squash with olive oil and season with some of the salt and pepper.
- Flip the squash and bake cut-side down until soft, about 30 to 40 minutes.
- Combine the butter, ½ cup olive oil, chili sauce, hot sauce, lemon juice, Worcestershire sauce, garlic, 1 tablespoon Cajun seasoning, parsley and oregano in a pot over medium-low heat.
- Simmer on low heat for 10 minutes to blend all the flavors. Taste and season with salt and pepper.
- Heat 1 tablespoon olive oil and 1 teaspoon Cajun spice in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are pink, about five minutes. Reduce the heat to low. Pour the sauce into the skillet over the shrimp. Keep the warm while you move on to the squash.
- Remove the squashes from the oven and flip over, flesh side up.
- Use a fork to pull spaghetti strands from the squashes. You can place the squash strands into a shallow bowl and ladle shrimp and sauce over top, or you can pour the shrimp and sauce into the squash boats so that each strand gets coated with the buttery, spicy goodness.
- Garnish with additional fresh parsley.
The Heart of the Table
To serve something as pretty and generous as a stuffed squash boat is a small, thoughtful gift to your guests — a dish that delights the eye before the first bite. There is warmth in taking a humble squash and a handful of shrimp and turning them into something both lighter and lovely, made with the kind of care that makes people feel looked after.
The Art of the Host
A sheet pan and a hot oven roast the squash; a skillet handles the shrimp. Roast the squash cut-side down for tender, firm strands, sauté the shrimp fast and pull them at the C-curve so they stay tender, and season the Creole sauce boldly to stand up to the mild squash. Serve the shrimp right in the boats for the prettiest presentation.
Neighborly Grace
- The Preparation: You can roast the squash ahead and rewarm it, and prep the Creole sauce base in advance, so dinner comes together with just a quick shrimp sauté. That makes it a relaxed dish to serve: have the boats and sauce ready, and the shrimp cook in minutes right before you plate.
- The Pour: A crisp, off-dry Riesling or a cold lager cools the Creole spice. For a non-alcoholic option, a limeade or a sweet tea balances the buttery heat.
- The Vibe: This is a lighter, prettier take on Creole comfort — serve the spicy shrimp piled into the roasted squash boats, saucy and generous. It is a satisfying, low-carb dinner that looks special and eats indulgent, right in the shell.