May: Meatless Challenge – Roasted Spaghetti Squash with Roasted Garlic Curried Shrimp

This recipe wasn't planned for the Blogger Recipe Challenge, but I was really hungry today and had some shrimp and squash hanging around that needed to get used up. This is a VERY easy recipe. It is a little time consuming due the time it takes to roast the squash, but it's worth it. It's light, buttery, full of flavor, and hits the spot on a hot day like today. So without more chatting, here's my recipe for Roasted Spaghetti Squash with Roasted Garlic Curried Shrimp.

Ingredients (Approximately 1-2 servings):

  • 1lb - Spaghetti Squash
  • 1/3 lb - Medium Shrimp (Cleaned, Shelled and De-veined.)
  • 1/3 Cup - Water
  • 1 TBSP - Olive Oil
  • 1 TBSP - Salted Butter
  • 1 - Garlic Clove (Finely Chopped)
  • Salt, Pepper, Curry to Taste


  1. Preheat oven to 375°F.
  2. Slice squash lengthwise, and season with salt and pepper.
  3. Place face down in a glass dish (I used an 8x8" for this size squash) with 1/3 cup of water.
  4. Roast until soft. Approximately 40-45 minutes. Remove from oven and allow to cool.
  5. In the meantime, combine olive oil, garlic, curry, and shrimp. Allow to marinate while squash is cooling.
  6. Place on a baking sheet and roast for 8 minutes, or until cooked all the way through.
  7. Remove seeds from squash halves and scrape out the flesh. Add 1 TBSP of salted butter.
  8. Mix in the shrimp, garlic, and cooking juices.
  9. Garnish with parsley.

Related posts:

  1. May: Meatless Challenge – Zucchini, Grape Tomato & Feta Pizza
  2. May: Meatless Challenge – Grilled Salmon & Asparagus with Curried Butternut Squash Sauce
  3. April: Canning Challenge – Roasted Butternut Squash Soup Recipe + Ozeri Serafino Artisan Series Double Wall Glasses Review
  4. March: Green Challenge – Vegetable Rotini in Garlic Butter Sauce with Summer Squash
  5. March Green Challenge – Eel & Avocado Inside Out Roll with Shrimp Tempura Recipe
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