I LOVE squash, especially spaghetti squash.  SUPER versatile and you can flavor it a million different ways.  But getting into that thing and cooking it can leave you with a few less fingers if you’re not careful.  I have a solution for you that is so easy, you’ll wonder why you haven’t been doing this all along.

Did you know you can roast the ENTIRE squash WHOLE in the oven?  Yep.  And once you do, it is super soft and easy to cut through without a visit to the ER.  Here’s how to do it AND a really yummy recipe to start you off on the right track.  BONUS:  No soupy, runny spaghetti squash.  Let’s dig in.

1 whole medium to large organic spaghetti squash
1 lb of organic, wild-caught or sustainably sourced peeled and deveined shrimp (so much easier than doing it yourself, trust me, just buy the good stuff)
4-8 Garlic Cloves
Salt and Pepper
Parsley, dried or fresh
Olive Oil
¼ cup White wine
Lemons (I prefer Meyer Lemons for this recipe)
Sprinkle of Parmesan Reggiano

  1. This is the MOST important step. POKE A HOLE in the squash with a knife.  It doesn’t have to be big but it does need to be there or else it will EXPLODE IN THE OVEN.  Trust me, you don’t want that.  Make sure it penetrates to the middle, you’ll be able to feel it.
  2. Preheat the oven to 400 degrees
  3. Place the squash, knife slit side UP directly on the oven rack (if you don’t, it will leak out all over your oven, ew)
  4. Roast for 40 minutes, squash will likely have some dark brown coloration on the outside of the skin, which is normal and totally great.
  5. With oven mitts, remove the squash and place it on a plate. Let it cool for about an hour or until you can handle it without burning yourself.
  6. Once it has cooled, slice it down the middle and then again, so you’ve got four quarters of squash.
  7. Using a serrated spoon (Pro tip: A grapefruit spoon works GREAT) scoop out all the seeds and set aside.
  8. Using that same spoon or a fork, start to separate all the “spaghetti” until you’re down to just the shell. Discard the shell.
  9. Heat oven to 400 degrees
  10. Line a baking sheet with foil or parchment paper. Spray with olive oil cooking spray
  11. Place all the spaghetti on the pan
  12. Grate the garlic on top of the spaghetti (Pro Tip: I use a Microplane for this, way easier than chopping) add salt, pepper and parsley
  13. Using your hands, coat the spaghetti with the spices and then spread out evenly across the pan. Place it back in the oven to roast out any excess liquid and cook the garlic.
  14. While the squash is baking, heat stainless steel or non-stick pan on medium heat. Add in about 3 tablespoons of olive oil, just enough to coat the pan.
  15. Add in the shrimp and cook for about 2 minutes on each side. While the shrimp is cooking, I like to grate in more garlic (I really like garlic), squeeze the juice of half a lemon over it, and add a little more parsley as well.  Don’t go crazy.
  16. Once the shrimp is cooked, use a slotted spoon to remove it and set it aside in a bowl.
  17. Add in about a ¼ cup of white wine and raise the temp to high to start reducing the liquid into a sauce, keep an eye on it and stir occasionally
  18. While the sauce is reducing, pull the spaghetti squash from the oven and place the shrimp on top of it in the pan. Sprinkle with parmesan cheese and return to the oven.
  19. While the cheese melts, your reduction sauce should be thicker and more “sauce-like” and less watery.
  20. Remove the spaghetti squash and shrimp from the oven, portion out to plates, and spoon sauce over the top of the shrimp. Squeeze a little more lemon on top if you’d like an extra pop of flavor.  Enjoy!

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