Learn how to make Roasted Stuffed Spaghetti Squash Two Ways with these two easy-to-follow, delicious, and satisfying recipes!
Roasted Stuffed Spaghetti Squash Two Ways
Well, the gardening season here in Maine is coming to a close. This year was our best year ever. The weather was perfect with plenty of rain and sunshine helping us grow an amazing bounty of veggies and squash. We planted cucumbers, three different types of heirloom tomatoes, buttercup squash, jalapeños, green chilies, zucchini, three different types of peas, potatoes, and of course, spaghetti squash!
Spaghetti squash gets it’s name from the stringy inner squash layers that resemble spaghetti when cooked. Spaghetti squash is often used to replace highly-starchy, carb-filled pasta in some dishes. I personally love my pasta AND my spaghetti squash. It depends on my mood.
I grow some pretty large spaghetti squash, so they are perfect for feeding my whole family. The problem is – not everyone likes the same thing. So, I tend to make the spaghetti squash two ways. Here we have a Tomato Basil Parmesan and a Shrimp Alfredo Roasted Stuffed Spaghetti Squash.
Making the two versions is easy, you won’t feel like you are making two different meals.
Start by preheating the oven to 400ºF. Cut the squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
Roast for 30 minutes. While the squash is roasting, prepare the remaining elements of the recipe as follows:
Cut cherry tomatoes in half, set aside.
In a skillet over medium heat, quickly brown the shrimp on each side (about 1 minute), remove from pan.
Melt butter, add flour, whisk in milk, and add seasonings. Bring to a boil. Reduce to simmer. Stir in grated Parmesan.
Add shrimp to the sauce, remove from heat and hold until squash is ready.
Squash should be fork tender and able to shred away from the skin with a fork. Scrape the squash until it is loosened all over.
Top one squash half with the cherry tomato halves, chopped basil, Parmesan cheese, and salt and pepper. Top the other half with the shrimp, Alfredo sauce, and Parmesan cheese. Return the pan to the oven on 450ºF for 10 minutes.
Cut squash into serving size pieces and enjoy!
What is your favorite way to enjoy spaghetti squash and all the other amazing seasonal fruits and vegetables that come our way this time of year?
- 1 spaghetti squash, halved
- Olive Oil
- Salt and Pepper, to taste
- 10-15 cherry tomatoes
- 3-4 basil leaves, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk or heavy cream
- 1 garlic clove, minced
- 6-8 large shrimp, peeled and deveined
- 1/2 cup Parmesan cheese, grated
- Preheat the oven to 400ºF.
- Place squash halves on sheet pan, drizzle with Olive oil and a pinch of salt and pepper.
- Roast for 30 minutes or until fork tender.
- While roasting, prepare squash fillings:
- Cut cherry tomatoes in half and set aside.
- In a skillet over medium heat, sauté shrimp 1 minute on each side. Remove from pan, set aside.
- Melt butter in the skillet and stir in flour.
- Add milk (or cream) and whisk until smooth. Bring to a boil, reduce to simmer.
- Add garlic, salt, and pepper. Stir.
- Place shrimp into the sauce and remove from heat.
- Use a fork to scrape the squash away from the skin.
- Top one half with cherry tomatoes, basil, and Parmesan.
- Top the other half with the sauce, shrimp, and Parmesan.
- Increase oven temp to 450ºF, continue cooking squash for 10 minutes.
- Cut and serve!
Home Chef Tip: To keep a spaghetti squash steady while cutting in half, stand it up on it's non-stem end. Trim one side off, taking care not to cut into the squash too deeply. Lay the squash on the cut side. It should now sit more flat and not rock side to side when trying to cut in half.
We hope you love this recipe for Roasted Stuffed Spaghetti Squash Two Ways from SoFabFood Contributor, Melissa from How to This and That, as much as we do. If you love this recipe, be sure to check out our other Dinner Recipes so that you’re always ready for busy weeknights. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!