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Veggie Spaghetti With Alabama Gulf Shrimp
Courtesy of epicurious
Servings: 4
Prep Time: 15 Min.
Cook Time: 50 Min.
What you need:
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1 large (or 2 small) spaghetti squash
1 Tbsp. olive oil
1 yellow onion, peeled and chopped
6 cloves garlic, peeled and
finely chopped
4 tomatoes, coarsely chopped
1 tsp. sugar
1 tsp. coarse sea or kosher salt
12 fresh basil leaves, cut into
thin strips
8 dried whole chiles de árbol
24 large raw Alabama Gulf shrimp,
peeled and deveined
2 1/2 c. kale, chopped
What to do:
1. Pierce the squash with a large-pronged fork in several spots. Microwave the squash on high for 15 minutes, or until it feels soft to the touch. Let cool for 5 minutes. Cut the squash in half lengthwise; remove and discard seeds. With a fork, scrape spaghetti squash into a bowl and set aside.
2. In a large sauté pan, warm the oil on medium heat. Add the onion and garlic and sauté until the onions are clear and the garlic is slightly browned, about 6 minutes. Add tomatoes, sugar, and salt. Cover with a lid and cook for 10 minutes. Turn the heat to low, add the basil and chiles, and continue cooking for 8 to 10 minutes. Add shrimp, increase the heat to medium, and cook for 5 minutes. Add kale on top of the sauce mixture, cover the pan, and cook for 5 more minutes. The shrimp should be pink and the kale wilted.
3. Place 1 1/2 cups of the cooked spaghetti squash on the plate and top with the tomato/shrimp sauce.

From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Jane Battle Age 10
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
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Nutritional information:
Calories: 167;   Total Fat: 5g;   Total Carbs: 24g;   Protein: 10g;  
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