Spaghetti Squash, Shrimp Fettuccine

This. This is my absolute new FAVORITE dish!! It is so easy to make!

My seven year old, Ally, was begging for some fettuccine. Now, meals in my family can be, well, annoying. Most of the time, I cook two meals for dinner. Theirs, and mine. Usually, mine is the healthier version of theirs. Every once in a while, I make something completely different than what they’re having because there just isn’t a healthier alternative, or the time or money to spend on the healthier alternative. So, while at the store, we grabbed Ally some fettuccine noodles (wheat, but she doesn’t know it), sauce and shrimp. We also picked up some cauliflower, garlic cloves, and a small spaghetti squash.

With Jayson in Europe, it’s been hectic and my kids are, well…… 😛  Thankfully, Ally and Jaryd were kept busy with Chuggington and stickers…..which were stuck to them and everything int he living room 🙂

I started off by cutting the spaghetti squash in half. Did you guys learn hot dog or hamburger style for cutting things? We did in elementary school art class when we had to cut or fold paper. It’s always just stuck!

hot-dog-and-hamburger

Anyways, I preheated the oven to 400*F, then sliced my squash hot dog style, from the stem to bottom.  Scraped out the seeds and placed them face down (shell up) in a baking dish filled with about 1 in of water. Then placed the dish in the oven for about 30 minutes. You’ll want to check on it after about 30 minutes. My lower oven takes longer to cook, and normally takes about 45 minutes, rather than the top oven at 30 minutes.

While the squash is baking, you can start on your shrimp and sauce! I for the life of me couldn’t find my cauliflower sauce concoction from several months ago, so the Cauliflower Cream Sauce I followed can be found HERE.

Peel the tails off the defrosted shrimp and put them in the pan. I know, I know, processed ingredients….but I used “I Can’t Believe It’s Not Butter Spray” (I was out of my Earth Balance Spread, and the spray has 0’s across the board as far as macros) and a mixture of Cajun seasonings from Whole Foods. Pay attention to your shrimp! Don’t let them over cook! They get spongy and chewy and ewwww. 🙁 I cooked them up for just a few minutes on each side.  Set them aside as your squash finish up.

Once your squash is cooked, grab a fork, and start scraping at the insides. It will come apart like little noodles! I personally like them a little crispy, so I take what I scraped out, and add it to a pan with some olive oil, just for a short time to “fry” up some of the noodles. I add in a little pink salt and pepper too for a little extra flavor. Then toss it back in to the shell of the squash, add your shrimp, and cover with sauce!

That’s it! It’s so simple!

 

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