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Spaghetti Squash with Shrimp
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5 from 1 vote

Spaghetti Squash with Shrimp, Pears and Kale

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: vegetarian main
Author: Susan Pridmore

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon + 2 teaspoon pear butter divided
  • 2 tablespoon grated cheddar cheese
  • 1 pear peeled, cored, and finely chopped (about 1 cup)
  • ½ cup chopped kale
  • 2 teaspoon minced jalapeño pepper
  • 2 tablespoon yellow raisins
  • 1 tablespoon pepitas
  • 1 pound jumbo shrimp
  • salt
  • pepper
  • extra-virgin olive oil

Instructions

  • 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.
  • Using the tines of a fork, shred the meat of the squash into buttery yellow 'noodles'. Toss in the cheese until melted.
  • Combine the pear, kale, jalapeño, raisins, and pepitas together and toss into the spaghetti squash.
  • 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.