Spaghetti Squash & Scampi


Spaghetti Squash topped with Shrimp Scampi

I came across Wild Caught Atlantic Shrimp the other day and took it as a sign that I should put together a scampi recipe. This simple and delicious meal is gluten-free and can easily be made dairy-free as well. Furthermore, if one is vegan or doesn't love shrimp, this is delicious served with mushrooms instead. ;)


Start preparation with the spaghetti squash & make the scampi while the squash is in the oven. Making the full meal takes about an hour. The post below is broken out by 4 parts: Spaghetti Squash Recipe, Shrimp Scampi Recipe, Plating, and the Mushroom Scampi Variation.


Spaghetti Squash Topped with Mushroom Scampi


1. Spaghetti Squash Recipe

(4-6 servings, 50 minutes)


Ingredients

  • 1 large spaghetti squash

  • Olive oil for drizzling

  • Salt

Directions

  1. Preheat oven to 400F.

  2. Cut squash into three rings/cross-sections (see photo & note).

  3. Remove seeds and then place the rings onto a parchment-lined baking sheet.

  4. Drizzle squash rings with olive oil & sprinkle with salt, then place into hot oven and bake for 30-40 minutes, or until fork tender.

  5. Use a fork to pull the strands of squash noodles away from the skin.


Notes

  • Many recipes suggest cutting the squash lengthwise, but you’ll get the longest spaghetti strands if you cut it into rings as suggested above.






2. Shrimp Scampi Recipe

(4-6 Servings, 15 minutes)


Ingredients

  • 1 lb wild-caught shrimp

  • 4 Tbsp or ¼ cup of butter (see note)

  • 4 Tbsp or ¼ cup of extra virgin olive oil

  • 4 cloves garlic minced

  • ½ cup dry, white table wine

  • ½ cup fresh chopped flat-leaf Italian Parsley

  • 1 lemon

Directions

  1. Heat oil & butter in a large skillet over medium-low heat.

  2. Once melted, increase heat to medium and add garlic. Cook until fragrant (about 1-2 minutes) while moving the garlic around in the pan. Do not burn the garlic ~ err on the side of caution here. Garlic burns easily and it will ruin a dish. Remove from heat if you see it turning golden-brown.

  3. Add wine to the skillet, and simmer over medium-low for 2-3 minutes until sauce is reduced by half.

  4. Add shrimp to the skillet in an even layer and sprinkle with salt. Cook over medium until pink, 1-2 minutes each side.

  5. Remove from heat and transfer shrimp to a plate, checking each one to ensure it is done. They should be pink and no longer translucent.

  6. Add parsley into the pan and mix with the Scampi sauce.

  7. Shrimp Scampi is ready to serve with extra sauce poured over top, along with a squeeze of lemon.

Notes

  • Most people with a dairy sensitivity can still have use ghee instead, which can be subbed for the butter. If you are sensitive to ghee or would prefer the taste of butter in this dish like I do, I think the best vegan butter is Miyokos Vegan Cultured Butter.

  • You can garnish this with red pepper flakes or harissa for some spice. Your favorite parmesan works well too. Go Veggie makes a great vegan parmesan substitute and so does Thrive (but you must have a membership to order).

3. Plating the final dish…

Add a nest of spaghetti squash to the center of plate or bowl. Add a few shrimp and drizzle with the scampi sauce. Serve and Enjoy with the rest of your white wine!


4. Mushroom Scampi Variation

Prepare the Spaghetti Squash per section 1, then make the mushroom scampi.

(4-6 Servings, 15 minutes)


Ingredients

  • 8 oz Baby Bella mushrooms* sliced

  • 4 Tbsp or ¼ cup of butter (see note)

  • 4 Tbsp or ¼ cup of extra virgin olive oil

  • 4 cloves garlic minced

  • ½ cup dry, white table wine

  • ½ cup fresh chopped flat-leaf Italian Parsley

Directions

  1. Heat oil & butter in a large skillet over medium-low heat.

  2. Once melted, increase heat to medium and add garlic. Cook until fragrant (about 1-2 minutes) while moving the garlic around in the pan. Do not burn the garlic ~ err on the side of caution here. Garlic burns easily and it will ruin a dish. Remove from heat if you see it turning golden-brown.

  3. Add wine and mushrooms to the skillet, and simmer until mushrooms are cooked through and sauce is reduced by half, about 5-7 minutes.

  4. Turn off heat and add parsley into the mix and toss.

  5. Mushroom Scampi is ready to serve atop spaghetti squash.

Notes

  • I think the best vegan butter is Miyokos Vegan Cultured Butter.

  • I prefer baby bella mushrooms, but this recipe would work well with your white button, shitake, or any other common grocery-store variety.

  • I do not include lemon in the mushroom variation because I think it tastes better without it.

  • You can garnish this with red pepper flakes or harissa for some spice. Your favorite parmesan works well too. Go Veggie makes a great vegan parmesan substitute and so does Thrive (but you must have a membership to order).


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