Nobody would ever accuse us of being cold weather fans, but we do enjoy some things about these cooler temps! The best part of these chilly months is all of the wonderful comforting dishes that give us that warm cozy feeling. From soups to chilis, stews to casseroles, we love to make hearty meals to fight the cold, and this Mediterranean Spaghetti Squash with Shrimp fits the bill! You’ll notice we use one of our fall favorites–the spaghetti squash (we have a slight obsession with this versatile veggie)!
A great alternative to pasta, spaghetti squash is lower in calories, fats, has loads of fiber and protein, and is downright delicious! It’s amazing that once cooked, those tender strands of squash take on the flavors of just about any of the different ingredients you choose to mix along with it. Today we are combining it with some classic Mediterranean flavors to add a quick and super easy meal to your recipe portfolio.
Let’s Get the Details!
The first step is to cook the spaghetti squash. We used the instant cooker to cook the squash which cut down on about 40 minutes of cook time. We are big fans of saving time, especially when it comes to getting dinner ready. Seven minutes versus 40 -50 minutes in the oven? Who could say no to that? No instant cooker, no problem! The instructions on how to cook the squash in a conventional oven have been added to the recipe notes.
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Using a sharp knife, carefully slice the squash in half lengthwise. If your knife gets “stuck” in the shell, lift squash by the handle of your knife and give the squash a good whack on the cutting board. Sounds kind of weird, but trust us-it works! The knife will continue to slice through the squash. (Thanks Detoxininsta for this super handy tip!) With a spoon, scoop seeds and pulp out of the middle of the spaghetti squash, just like you would scoop out a pumpkin.
Quick and Easy in the Instant Cooker
Add one cup of water and a trivet to the instant cooker. Place the squash halves on top of trivet, cut sides facing up. You may need to maneuver the halves around a bit to get them to fit. Choosing a medium-size squash allows for a better fit in the cooker. Set to pressure cook on high for 7 minutes. It will take the pressure cooker approximately 5 minutes to build pressure before the cooking cycle begins. If you prefer your spaghetti squash Al Dente- set the timer for 6 minutes. Follow the manufacturer’s guide for quick release, then carefully remove the lid. Remove squash by grabbing handles of trivet. Place squash on a dish or cutting board and allow to cool slightly for easier handling. Using a fork, scrape the spaghetti squash strands into a bowl and set the bowl aside. Doesn’t get much easier than that, does it?
Putting it All Together for One Fantastic Dish
While the spaghetti squash is cooking, you can start to prepare the shrimp. Heat olive oil over medium heat in a large skillet. Add garlic and saute until golden, about one minute. The aroma coming from the sauteing garlic will get your taste buds watering! Add diced tomatoes, pepper, onion powder, smoked paprika and wine. We used a red wine as red wine is known for its powerful antioxidants and may help protect blood vessels and decrease bad cholesterol. Only have white wine available? Go right ahead and use it, as white wine has also been known to improve heart health and prevent heart disease. Opa!
Continue by adding shrimp to the tomato mixture, stirring occasionally for 2 minutes. Add spinach, stir until spinach wilts and shrimp are no longer pink, about 2 -3 minutes longer. Add in spaghetti squash and toss gently to combine. Remove from heat and kick up the flavor with some savory feta and oregano. Don’t forget to add a loaf of crusty wheat bread to go along with it to soak up all those wonderful juices. With that first bite, you’ll know why we think Mediterranean Spaghetti Squash with Shrimp is the perfect fall and winter meal! Καλή όρεξη! (Good appetite)
If you enjoy cooking with different varieties of squash, be sure to check out some of our other healthy squash recipes. Just click the links below.
Spanakopita Stuffed Butternut Squash
Mediterranean Spaghetti Squash With Shrimp
Equipment
Ingredients
- 1 cup water
- 1 medium spaghetti squash halved and seeds removed
- 3 tbsp olive oil
- 5 cloves garlic minced
- 1 14.5 ounce can diced tomatoes
- ½ tsp pepper
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ cup wine (preferably red but you can use white as well)
- 1 lb peeled and cleaned jumbo raw shrimp
- 1 8 ounce bag fresh spinach
- 1 cup crumbled feta cheese
- 1 teaspoon dried oregano
Instructions
- Place the trivet in your instant cooker and pour in the water.
- Place squash halves on top of the trivet. Set to pressure cook on high for 7 minutes. It will take the pressure cooker approximately 5 minutes to build pressure before the cooking cycle begins.
- Follow the manufacturer's guide for quick release, then carefully remove lid.
- Remove squash and allow to cool slightly for easier handling.
- Using a fork, scrape the spaghetti squash strands into a bowl and set bowl aside. Discard skins.
- Heat olive oil over medium heat in a large skillet.
- Add garlic and saute until golden, about one minute.
- Add diced tomatoes, pepper, onion powder, smoked paprika and wine.
- Add shrimp to the tomato mixture, and continue to cook for 2 minutes.
- Add in spinach, stirring until spinach wilts and shrimp is no longer pink, another 2 minutes.
- Carefully add in the spaghetti squash strands and toss gently to combine.
- Remove from heat and top with feta cheese and oregano. Serve immediately and enjoy!
Notes
- Looking to add a little spice to this dish? Stir in some red pepper flakes to add a little heat.
- For conventional oven method for cooking squash preheat oven to 400 degrees. Slice the squash in half lengthwise and remove seeds. Drizzle the inside with olive oil. Place the squash cut side down on a baking sheet and pierce the squash several times with the tines of a fork. Roast for 40-50 minutes, until cut sides are lightly golden in color, and the inside is easily pierced with a fork.
