Roasted Spaghetti Squash with Spicy Lemon Shrimp
Garlicky, spicy, and totally delicious. (Photos: Kathryn Budig)
Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for spaghetti squash with shrimp.
I had a long, full weekend of work and travel and found myself staring into space in my bathrobe once I returned home, wondering what I was going to eat for dinner. I was so tired that I thought I’d have a dinner of broth and call it a day, but got a wave of inspiration when I started thinking about spaghetti squash, capers, and shrimp. I threw on some clothes and made a quick run to the market, and whipped up this delicious dish for dinner. I received such a huge response from my social media post on the meal that I decided to write it up to share with you all. This hasn’t been recipe tested (I just made it a few nights ago), but these are pretty good guesstimates that should help you pull off a fantastic dinner! Enjoy.
Roasted Spaghetti Squash with Spicy Lemon Shrimp
1 spaghetti squash, roasted
1 pound shrimp, peeled
3 tablespoons lemon olive oil*
1 tablespoon Slap Ya Mama Cajun Seasoning**
1 teaspoon garlic powder
5 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon black pepper (freshly cracked if possible)
1 teaspoon sea salt
1 bunch dandelion greens, roughly chopped
3 cups cherry tomatoes, halved
3.5 oz jar capers, drained
3 tablespoons extra virgin olive oil
2 teaspoons red pepper flakes
2 tablespoons chives, finely chopped
¼ cup Italian parsley, roughly chopped
Sea salt and black pepper to taste
*Use regular oil plus the juice of 1-2 lemons if you don’t have lemon olive oil
**If you can’t find Slap Ya Mama, up the garlic powder and add cayenne pepper to your liking
Directions:
Combine 3 tablespoons lemon olive oil, paprika, Slap Ya Mama seasoning, garlic powder, black pepper, and sea salt. Place shrimp in a shallow bowl and cover with the marinade. Let sit for 20 minutes to an hour.
Preheat oven to 375° F. Poke small holes in your squash with a paring knife and place onto a baking sheet. Roast for 1 hour. Remove from the oven and slice in half lengthwise. Remove the goop and seeds, then drag a fork along the meat to pull out the strands (this sucker can be pretty hot, so I’d do this with oven mitts on). Transfer to a large serving bowl.
In a separate baking sheet (or the same if you move the squash to one side), mix your tomatoes, 2 tablespoons olive oil, red pepper flakes, capers, and sea salt to taste (about a teaspoon). Layer evenly on a baking sheet and roast for 30-40 minutes.
Toss 1 tablespoon olive oil with dandelion greens over medium heat in a sauté pan for 30 seconds to 1 minute, or until slightly wilted.
Bring a grill pan to high heat. Pour shrimp and its marinade onto the screaming-hot pan and spread evenly. Don’t touch them for at least 4 minutes. Flip them and let grill for another 4 minutes or until well-charred on each side.
Combine everything (squash, tomatoes, shrimp in sauce, and dandelion greens) into a large bowl and toss well. Garnish with chives and parsley.
Kathryn Budig is a yoga teacher, author, and the founder of AIM TRUE. Find more healthy recipes on her blog.
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