Take Back the Kitchen: Alma's Spaghetti Squash with Sausage and Shrimp
I love pasta but am not willing to give in to all the unhealthy carbs just for a night of decadence. I am beside myself that spaghetti squash is back in season! No, it is not pasta but it looks like pasta and feels like pasta when combined with our favorite pasta companions like shrimp, oregano, and in this recipe, even sausage. Enjoy!
Spaghetti Squash with Sausage and Shrimp
1/2 of a medium sized spaghetti Squash, baked for 1 hour at 350 degrees
2 tsp olive oil
2 tsp butter
2 large cloves garlic, minced
1/2 tsp ground pepper
1/2 tsp Kosher salt
1/2 tsp dried oregano
8 oz. medium shrimp, cooked
1 large chicken sausage, cooked and chopped into 1/2 inch dice (can use any kind of sausage you like)
2 tbsp pine nuts, toasted
1/4 tsp red pepper flakes
Take the roasted spaghetti squash and scrape lengthwise with a fork until there is nothing left but the skin. Place squash threads into a bowl.
In a medium sized saute pan, heat up the oil and butter.
When hot, add in the garlic and saute for a minute.
Add in the cooked squash, sausage and shrimp and saute until heated through.
Add in the salt, black pepper and oregano and stir to combine all the ingredients.
Remove from heat and top with the red pepper flakes and toasted pine nuts.
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