04 Jul Baked Spaghetti Squash and Sautéed Shrimp Stir Fry
I can’t wait for summer.
I’m no winter hater, by any means (there’s something magical about a crackling fire, a cup of tea, and snow dumping outside while I’m inside) but I really hate taking pictures at 5:00 pm and they’re dark.
This recipe is yet another gluten / grain free masterpiece from Kim’s repertoire.
To be honest, spaghetti squash is a bit shady. Right?
I mean, it’s delicious, but there’s SO MUCH of it on any given day, I swear.
To me, it’s one of those veggies that you have to rewarm with caution—it’s not a good day 2 veggie—but when it seems to proliferate so much, what do you do?!
Kim’s expertise, however, changed the tides.
This spaghetti squash was something different because OMG the white wine sauce. I will forever have my spaghetti squash with this white wine sauce.
Picture it: I’m scrounging through my white-wine free cupboards, attempting to figure out if I have some other form of alcohol that I can sub in. (Nope. Sure didn’t.) My son is running in circles, my daughter is screeching happily from her Bumbo, and the smell of simmering shallots hangs on the air. Outside is icy, and a bit chill, while the sunshine fades on the horizon. The aromatic hint of garlic lingers on my fingertips as I shove aside fennel and paprika on my spice cupboard.
Then—a knock on my door. My wine-loving neighbor has come over to see how I’m doing and play with my kiddos for a second. Within ten minutes, I have wine.
Go with me on this one if you don’t like the taste of white wine. (I think it tastes like shoe polish, but I digress). It totally works here. Don’t let it scare you.
In fact, it really works here.
I think the white wine simmer sauce totally changes the tides.
This recipe was appropriately delicious, and one of the last ones before I committed to the dairy free dive for awhile. (The only real dairy is in the cheese you put on top, so it’s not extensive anyway.)
Also, this was an appropriate Megan recipe.
It’s one more magical page in the Health and Happiness Cookbook. If you haven’t checked it out, please do! I’d love to see what you think of some of the recipes and pictures.
You owe it to yourself.
Here’s how you make it for yourself:
1 large spaghetti squash
2 tablespoons of olive oil
12 large shrimp—shelled, cleaned, and deveined
4 small shallots
2 cloves of garlic
1/2 bottle of white wine
2 cups of chicken stock
2/3 cup of fresh, diced parsley
1/2 cup of grated Gruyere cheese
1/2 cup of grated Parmigiano-Reggiano
Salt and pepper to taste
Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise so that it looks like a long boat. Scoop out the seeds and inner parts. Rub olive oil over the inside of the squash. Season it lightly with salt and pepper.
Place the squash in a large glass baking dish. Bake the squash for 1 hour or until the insides easily pull away.
While the squash is cooking, make the sauce. Dice the shallots into tiny pieces. Peel and mince the garlic. In a large saucepan, pour 2 tablespoons of olive oil inside and allow the oil to heat up. Dump in the garlic and onions. Cook them on medium heat and stir often until the onions are translucent, and then pour in the white wine. Allow the wine to boil and steam for 5 minutes to allow the alcohol to burn off. Add the chicken stock along with the salt and pepper.
Let the mixture simmer for 20 minutes or until it has reduced to half of the amount that it began with.
Remove the squash from the oven and let it cool for 5 minutes. Cook the shrimp while it cools. In a large frying pan, heat up 1 tablespoon of butter. Season the shrimp with salt and pepper. Place each shrimp into the pan. Cook the shrimp for 1-2 minutes on each side or until the shrimp is pink and no longer raw in the center.
Scrape out the cooked squash from its shell with a fork. The squash will come out looking like noodles or spaghetti.
Place the squash onto the plate, pour the sauce on top, sprinkle the parsley and cheese on it, and add the shrimp to the top.