Spaghetti Squash with Shrimp, Pears and Kale: #SundaySupper

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

spaghetti squash with shrimp

Whenever I scan food photo porn sites and Pinterest (which is embarrassingly often), I’m bombarded with temptation. Pumpkin cakes with cream cheese frosting, salted caramel sheet cakes, pumpkin toffee cookies, pecan cheesecake pie, and Reese’s cake bars, all dressed up like a gang of girls ready to party, taunt me from my computer screen. “C’mon Wimpy, get those fancy plates out and let’s have some fun together. You can cheat on your kale tonight. Be good tomorrow!” And it’s only going to get worse over the next couple of months.

Then January sweeps in with a round of cleansing. ‘Clean food’ dishes starring kale, broth, coconut whatever, and whole grains are suddenly wildly popular. Anything with sugar is treated with horror and disdain. “OMG, I would NEVER eat that!”


We put our bodies through this whiplash every year – myself included.

What we need, I need, is a stash of new go-to recipes designed to lighten up my menus this time of year. I know you were expecting a vegetarian dish from me, but I had my husband, Carnivorous Maximus, in mind on this one. A great way to lighten a dish like this for him is to swap pork sausage out for sautéed shrimp. As for me, the spaghetti squash by itself, tossed in a salsa of pears, kale, jalapeño and raisins, is a perfect light and healthy dinner with a simple salad on the side.

Cooking Tips

I highly recommend Sunchowder’s Emporia Spiced Pear Butter in this recipe. It’s fantastic!

Spaghetti Squash with Shrimp, Pears and Kale
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian Main
Serves: Serves 2
Ingredients
  • 1 spaghetti squash
  • 1 Tbsp + 2 tsp pear butter (divided)
  • 2 Tbsp grated cheddar cheese
  • 1 pear, peeled, cored, and finely chopped (about 1 cup)
  • ½ cup chopped kale
  • 2 tsp minced jalapeño pepper
  • 2 Tbsp yellow raisins
  • 1 Tbsp pepitas
  • 1 pound jumbo shrimp
  • salt
  • pepper
  • extra-virgin olive oil
Instructions
  1. Preheat the oven to 400˚F. Slice the spaghetti squash in half lengthwise and scoop out the seed and pulp with a spoon. Place the halves in a baking pan and baste with the pear butter. Roast until tender, about 30 - 40 minutes.
  2. Using the tines of a fork, shred the meat of the squash into buttery yellow 'noodles'. Toss in the cheese until melted.
  3. Combine the pear, kale, jalapeño, raisins, and pepitas together and toss into the spaghetti squash.
  4. Salt and pepper the shrimp. Heat enough oil in a large pan over medium-high heat to cover the base of the pan. When hot, add the shrimp to the pan, in shifts if necessary. Cook for 2 minutes per side and serve on the spaghetti squash.
 

Now go check out more ways to lighten up our eating from the #SundaySupper team as we move through the holidays. Huge thanks to Kathia at Basic N Delicious for hosting us this week!
Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

SIGN UP!

You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Spiralized beet noodles sautéed in olive oil and apple cider vinegar, with spring onions, over whipped feta cheese. Finish with a fluff ball of sprouts and a drizzle of olive oil.
Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.
Clam chowder with flavors of the Islands from coconut milk and lemongrass.
Cinnamon Raisin toasts, smeared with apricot jam, and topped with melty chocolate for a quick dessert.
Riced cauliflower and grated carrots sautéed with spring onions in coconut oil, and tossed with lime and cilantro.
Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil.
Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce

Comments

  1. says

    Out of this world gorgeous and such a doll you are to link my jam 🙂 So pleased you are enjoying the pear butter and I am pinning this for later my friend! XO

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge