I have said it many times I know, but I LOVE to serve food in spaghetti squash “bowls”. Part of this is that it is fun (and makes for good presentation of the food itself), but part of it is, much as it pains me to admit it, laziness. There is no need for me to use a fork to pull the squash flesh into the spaghetti like strands this way as everyone can do it themselves as they eat the sauce that I have piled into the “bowl”. It takes less time, and I have less risk of burning myself while handling those hot squash.
And I really do think this is an improvement as it means that you do not need to take time to pull those “spaghetti” strands – you just fix the sauce, put it in the “bowl” and dinner is done.
When you are cooking a recipe like shrimp scamp, this is especially useful as the shrimp can be served at peak “cooked-ness”. It will not overcook and get tough and rubbery while you pull the squash. But the squash will also not get cold while you cook the shrimp… it just makes for a far less stressful dinner! And lets face it, part of the paleo lifestyle is reduction in stress….
The only downside is that you do need half a spaghetti squash for each person that you are serving, and you really do not want them to be huge unless everyone has really hearty appetites – that means you are sorting through the piles of squash looking for the smallest ones…
This recipe is not only Paleo, it is also AIP-Friendly (And pretty darn tasty to boot!)
Shrimp Scampi in a Spaghetti Squash Bowl
- 3 small spaghetti squash
- 4 tbsp coconut oil (you could also use ghee or butter if not sensitive to dairy)
- 2 tbsp olive oil
- 1 onion – finely chopped
- 4 cloves garlic – peeled, crushed and chopped
- 2lb raw large shrimp – peeled and deveined (the weight is for the peeled shrimp, not those with the shell still on)
- ½ cup chicken bone broth
- 1 lemon – juice and zest
- unfrefined sea salt
- chopped Italian parsley to taste
The first thing you are going to do is to halve your spaghetti squash and deseed them (I saved my seeds as I am hoping to grow my own spaghetti squash this year – if it is successful I will let you know!).
Cook the squash in a preheated 190°C (375°F) oven as posted here….
Once the squash is done, remove them from the oven and leave to rest while you cook the shrimp.
Melt the coconut oil (or butter/ghee if using) in a large pan and add the olive oil. Add the onions and garlic and cook 1-2 minutes until softened. Add the bone broth. Let the liquid bubble to reduce until half the quantity remains (5-10 minutes). Add the shrimp, lemon juice and zest, then taste and season with sea salt. Toss until all the shrimp are pink and cooked through (about 5 minutes). Sprinkle with parsley.
Pile the shrimp in the cooked spaghetti squash and serve at once.
Shared at the Paleo AIP Recipe Roundtable #23
Shared at Allergy Free Wednesday #113
Shared at Pennywise Platter