Rated 3.0 stars by 2 users
Entree
Italian
4 servings
20 minutes
40 minutes
1 Melissa’s Spaghetti Squash
2 tablespoons Extra Virgin Olive Oil
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
2 cups Fresh Basil Leaves
½ cup Shredded Parmesan
½ cup Extra Virgin Olive Oil
1/3 cup Melissa’s Pine Nuts
3 cloves Melissa’s Peeled Garlic
1/4 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
1/8 teaspoon Crushed Red Pepper Flakes (optional)
1 pound Raw Shrimp, peeled and deveined
Preheat the oven to 400ºF.
Carefully split the squash in half lengthwise and remove the seeds.
Drizzle the squash with the olive oil and season it with the salt and pepper. Place the squash, cut side up, into a baking dish and add a little water. Tent the dish with foil and place in the oven. Bake for 35-40 minutes or until fork tender. Remove from the oven and, when cool enough to handle, scrape out the squash strands (spaghetti). Set aside.
Meanwhile in a food processor or blender, pulse together the basil and parmesan until blended. With the processor running, drizzle in the olive oil until smooth and creamy. Pulse in the pine nuts, garlic, salt and pepper and pepper flakes, if using, until desired texture is achieved. Place the pesto In a saucepan and heat to a simmer, stirring often.
Place the shrimp in the pesto and simmer for 3-4 minutes or until the shrimp is pink and opaque.
To serve, place the spaghetti squash on 4 plates and top with the shrimp and pesto. Garnish with parmesan, if desired, and serve.
You can roast the seeds like pumpkin seeds if desired.
