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.
SPAGHETTI SQUASH SHRIMP PASTA
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
- 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.
- Serve immediately over a bowl of spaghetti squash.
Spaghetti Squash Shrimp Pasta
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
- 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.
- Serve immediately over a bowl of spaghetti squash.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
