Shrimp and Scallop Scampi with Spaghetti Squash

2012-06-12_22-30-50_536

Spaghetti squash is a great low-carb, low-calorie alternative to regular pasta. One cup of spaghetti squash has only 30-40 calories and 10g carbs, compared to 220 calories and 43g carbs in a cup of cooked spaghetti. In fact, you could eat an entire spaghetti squash for only 150-200 calories! It can be substituted for spaghetti in any recipe and is a good option for anyone who is low-carb, Paleo, gluten-free, counting calories, or just finds regular pasta to be too boring. The seeds are good roasted too!

Ingredients

  • 1 spaghetti squash
  • 1/2 lb shrimp, peeled
  • 1/2 lb scallops
  • 1/2 onion, diced
  • 3-4 cloves garlic, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 2-3 cups spinach
  • 1/2 cup white wine
  • 1-2 tbsp butter
  • 3 tbsp pesto
  • juice of 1 lemon
  • Basil
  • Pepper
  1. Cut spaghetti squash in half, place halves facedown, and bake at 375 degrees for about one hour (you’ll want to give it about a 30 minute headstart)
  2. When squash is baking, prep other ingredients: peel shrimp; pat shrimp and scallops dry on paper towel and cover them with pepper; cut up onion, garlic, tomatoes, and mushrooms
  3. Melt 1/2 tbsp of butter on stovetop on medium heat and sautee shrimp and scallops until translucent but not brown (about 5 minutes)
  4. Add another 1/2 tbsp of butter then add in succession: garlic and onions, then tomatoes and mushrooms, then spinach; sautee for another 2-3 minutes
  5. Add wine, lemon juice, and an additional tbsp of butter (optional), cover, and bring to a boil. Once liquid boils, reduce heat to low, uncover, and let simmer until about 1/2 the liquid cooks off
  6. Meanwhile, remove the squash from the oven, scoop off the gunk and seeds (you can eat the seeds or roast them further if you want), and scoop out the insides (ie the spaghetti part) into a bowl. Stir in the pesto, using a fork to help separate out the spaghetti strands.
  7. Once the shrimp/scallop/vegetable mixture is done cooking on the stove, pour on top of spaghetti squash, add basil and pepper to taste, stir up, and enjoy!

Note: The butter and pesto are great sources of healthy fat and you should not be afraid to cook with them! However, if it fits your nutrition requirements better, you can reduce the fat and calories by eliminating the second tablespoon of butter and some or all of the pesto (if you do so add extra basil). You *can* cook with olive oil instead of butter if you don’t eat dairy products; however in general butter is better for cooking scallops so I highly recommend butter for this recipe even though I normally cook with olive oil. (DO NOT use butter substitutes ever because they are unhealthy and nasty. Period. )

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