- 1 large spaghetti squash
- 1 lb frozen shrimp, thawed (I buy the deveined, peeled, tail off variety)
- 1 tsp olive oil
- 1 big pinch smoked paprika
- 1 big pinch garlic powder
- Salt and pepper, to taste
- 3 TBS prepared pesto sauce
- 1 large handful of baby spinach, coarsely chopped
- 1/2 cup parmesan cheese
- Additional parmesan and dried or fresh parsley, optional for topping
- Pre-heat oven to 375F. Carefully prick spaghetti squash all over on all sides with a knife. Place on a foil-lined baking sheet and roast for 75-90 minutes or until the squash is tender inside when the skin is pierced with a knife. Keep an eye on the squash, as different size squashes will roast at different times.
- While using oven mitts (it will be hot!) slice the roasted spaghetti squash in half and allow to cool a bit.
- Pat the shrimp dry and sprinkle with garlic powder, smoked paprika, salt, and pepper on both sides.
- Heat the olive oil in a skillet on medium-high heat. Saute the shrimp for about 2 minutes on each side or until they turn light pink and are cooked through. Remove from heat and cover to keep the shrimp warm.
- Use a big spoon to scoop the seeds out of the center of the squash halves, and discard. Use a fork to fluff up the spaghetti squash from the outer shells. Transfer the squash to a large mixing bowl, preserving the shells. Mix the squash with the pesto, spinach, parmesan, and a few shakes of salt and pepper. Taste and adjust seasoning as desired (you can even add extra pesto if needed) Fold in the shrimp.
- Return the squash and shrimp to the shells and return to the oven for a few minutes to warm it up. Serve topped with additional parmesan and parsley, if desired.