Shrimp and Spaghetti Squash Fra Diavolo

I’ve always loved Shrimp Fra Diavolo but I have been trying to reduce the amount of carbohydrates I eat. I’ve reinvented Shrimp fra Diavolo as a gluten free dish by substituting spaghetti squash for pasta – and it’s just as good! Just imagine sweet shrimp bathed in a spicy marinara, wrapped in spaghetti squash. It’s an easy dish that even the carb lovers in your house will enjoy.

Makes 4 servings with a salad

Ingredients

1 Lg Spaghetti Squash

1 Lb 31-40 ct Shrimp (peeled & deveined)

1 TBS Extra Virgin Olive Oil

2 cloves Garlic (minced)

¼ tsp Table Salt

1 Qt Marinara Sauce

¼ -½ tsp Red Pepper Flakes

¼ C Grated Parmesan

Directions

 

Preheat oven to 350°F.

Pike several holes in the top of the spaghetti squash, place it on a microwave safe plate and microwave on high for 20-30 minutes. You will know when it is done when a knife is easily inserted into the squash. Let cool on the counter for 10 minutes.

While the squash is cooking, place the peeled and deveined shrimp, olive oil, minced garlic, and table salt in a small bowl and mix to coat. Place on a cookie sheet in a single layer and place into the preheated oven for 2 ½ minutes. Flip all of the shrimp and cook for an additional 2 ½ minutes. Remove the cooked shrimp immediately to a small bowl.

When the squash is cooked and has had time to cool cut it in half lengthwise and remove the seeds. Take a fork and scrape the flesh. It will form spaghetti like strands.

In a large frying pan, heat the marinara, then add the grated parmesan, crushed red pepper, cooked shrimp and cooked spaghetti squash. Bring to a simmer and mix thoroughly, heating until everything has warmed.

To print a copy of this recipe go to Shrimp & Spaghetti Squash Fra Diavolo.