Spaghetti Squash Shrimp Pasta

You couldn’t get me to eat spaghetti as a kid.  If I did, I refused to eat it with tomato sauce and would instead angrily eat the plain noodles.  I’m happy those days are over.  Now I no longer have to suffer through family spaghetti nights.  I like experimenting and recently I made spaghetti squash.  I really loved it.  The spaghetti squash noodles don’t have that starchy taste the pasta noodles have.  I needed ways to eat the spaghetti squash and use up some homemade chicken broth.

A lot of people rant and rave about loving chicken broth.  I can’t stand it.  I made it thinking I would try out this bone broth thing and I diligently saved chicken bones for months.  I made the broth and I was like, “that’s it?”  I didn’t like the smell of it and I couldn’t picture myself enjoying the broth a few times a day.  I was trying to get rid of it by sneaking it into as many recipes as possible.  Since then I have made beef bone broth and I love it!  I still haven’t been able to get my broth to gel….

Use this tutorial on how to make spaghetti squash.

Ingredients

• ¼ onion, diced
• 5-8 medium sized shrimp, raw
• 1 garlic clove, diced
• ¼ cup chicken broth
• ¼ cup of tomato sauce
• Optional crushed red pepper for some heat
• Salt & pepper to taste

Instructions

1. Sauté the diced onions in a frying pan on medium heat. Add the shrimp. Once the shrimp is cooked (pink in colour) add the tomato sauce, broth and garlic and simmer until the sauce is thick.
2. Serve immediately over a bowl of spaghetti squash.

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