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Stunning plated serving of Creole Shrimp Roasted Spaghetti Squash Boats, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Creole Shrimp Roasted Spaghetti Squash Boats

These Creole Shrimp Roasted Spaghetti Squash Boats offer a remarkable fusion of succulent jumbo shrimp, vibrant Creole spices, and tender, roasted spaghetti squash. Each 'boat' is a comforting, flavorful escape, brimming with a rich, buttery sauce that promises to linger delightfully on the palate.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

For the Squash
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
Creole Shrimp - Protein & Fat
  • 2 pounds jumbo (21 to 25 count) frozen shrimp, peeled and deveined, thawed
  • 1 tablespoon Cajun seasoning
  • 4 tablespoons butter, ½ stick
  • ½ cup olive oil
Creole Shrimp - Sauces & Seasonings
  • ½ cup chili sauce
  • ½ cup hot pepper sauce (I like Franks Hot Sauce)
  • 2 tablespoons 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

Method
 

Roasting the Squash
  1. Preheat the oven to 375°.
  2. 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).
  3. Cut the squash in half and remove the seeds and pulp.
  4. 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.
  5. Flip the squash and bake cut-side down until soft, about 30 to 40 minutes.
Preparing the Creole Shrimp
  1. 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.
  2. Simmer on low heat for 10 minutes to blend all the flavors. Taste and season with salt and pepper.
  3. 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.
Assembly
  1. Remove the squashes from the oven and flip over, flesh side up.
  2. 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.
  3. Garnish with additional fresh parsley.