Monday, July 19, 2010

Paleo Shrimp Alfredo & Spaghetti Squash

Spaghetti squash with a Paleo-friendly alfredo sauce has been on my recipe "to do" list for a long time! I've been super eager to try it with either a chicken or shrimp... and I am so glad I did! We enjoyed it very much. This was only the second time I've ever cooked a spaghetti squash, and I have to say, the method I used tonight was MUCH better than the last. The first time was an utter chore and I was tempted to use a chainsaw! This time I chose a much kinder, gentler and safer method ... the oven. From here on out, there will be no other way for me. I might even put spaghetti squash on the menu more often. The recipe possibilities are endless!!! Hope you enjoy!

1 spaghetti squash
1 T olive oil
4 cloves garlic, minced
2 T dried parsley (or 1/2 C chopped fresh Italian parsley or basil)
1 T Italian seasoning
1 C coconut milk (I used "light" coconut milk form Trader Joe's)
1/4 C chicken broth (organic, low sodium)
1/2 tsp. arrowroot powder (as a thickener)
1 lb. shrimp
1 tsp. garlic powder
1 tsp. black pepper
pinch sea salt (optional)

Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. This is the only thing you really have to allow time for when cooking this meal. Everything else cooks quickly! When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily!
While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce. Heat the oil in a skillet. Saute garlic and when garlic starts to brown, add the shrimp. Saute until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.

Cut the spaghetti squash open by slicing it in half and remove the seeds. With a spoon scrap the spaghetti squash out of its shell into a bowl. It will look like spaghetti!!! Place desired amount on a plate and spoon shrimp & alfredo sauce over the top. Garnish with some chopped fresh basil and enjoy!


Anonymous said...

use a large kitchen knife..split down length wise..a little muscle needed but not bad..scoop out center cut side down in a shallow pyrex dish add a splash of water..cover with plastic wrap and leave acorner loose..microwave for ?? 20 minutes or more..super easy method

Anonymous said...

Your recipe not only looks delicious, it was. I made it for my loved ones. Thank you.

Don't forget to save the seeds. Squash seeds cleaned and dried then dry toasted in a non stick or cast iron are delicious. But you can also save them and grind them up and add them to other recipes to sneak a little extra zip (and nutrition) into your kiddie's food.

For example: Peanut Butter Balls are great with ground squash seeds added. Peanut Butter, Powdered Milk, Squash Seeds, Honey and Quick Oats make for a tasty sweet snack for the kids for after school. Just look up Peanut Butter Balls in your search engine.

Anonymous said...

I put my spag squash in a HUGE pot, add water, and boil for 30 minutes. Dump the water, pull the screaming hot squash out with hot pads and the skin just comes right off/breaks apart. Scrape out the seeds and good to go.

Sarah said...

For quick cooking, use 2 small squash instead of one large, halve, and pierce skin. I prefer stovetop boil, face down. When squash is done, give it a cold water bath, ice optional. Peel skin and strain to serve. Using smaller portions works well for meatballs too. Buy slider burgers at the store, then break them down into meatballs when you're in a hurry. Bon appetit!

Anonymous said...

how many servings is this?

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