Back in the pasta days, it was the norm for me to whip up a pan-full of something yummy every so often to dish out over the top of linguine or penne, but even then, it was all about the concoction on top, and the pasta was very much secondary. Luckily for us, this translates well to gluten free eating and using a base of spaghetti squash. This is one of those Tossed-Together dishes, where I was cooking on the fly, and really didn’t measure anything at all, but I have tried to recap as accurately as I can.. though there is plenty of room for improvisation here.
Shrimp with loads of healthy veggies over a bed of spaghetti squash… what’s not to like?? Well, according to my son, the shrimp and spaghetti squash, ha, so I made two different versions of this dish 😉 I have to say that the flavors were absolutely stunning together, and it was one of those meals that kept giving us flashbacks later, wishing like crazy that we had some leftovers! I guess I’ll just have to make it again, SOON.
Tuscan Shrimp and Veggies over Spaghetti Squash
Cook your spaghetti squash ahead of time, I did mine the day before.
I used a good amount of coconut oil (maybe 3 Tb) to saute the following veggies until tender:
1/2 lb brussels sprouts, trimmed and quartered. I add these first because they take longer to cook
- 1 slivered vidalia onion, added next
- 1/4C soft sundried tomatoes, chopped
- 1/4 of a large yellow bell pepper, thinly sliced
When the veggies are tender, remove to a dish and set aside. Saute the following over medium heat, stirring occasionally:
- 1lb large shrimp, peeled and deveined
- 2 cloves garlic, chopped
- salt and pepper to taste
When the shrimp are nearly done, about 5 minutes, add:
- handful of fresh herbs, chopped. I used mostly fresh basil, with some oregano and savory added in
- 1/4 C pinenuts
- 1-2 tsp black sesame seeds
- 2 tsp balsamic vinegar, or to taste
Heat through and then add the veggies back in. Add more coconut oil or butter as needed during cooking to keep from sticking. Serve immediately over a bed of spaghetti squash.
We are big fans of veggies at our house, and this dish was a major hit. It would be fantastic even without the succulent shrimp (vegetarian) or wonderful using chicken breast as well. The meatiness of the shrimp and brussels sprouts were well matched, and the sundried tomato and balsamic added a little zing. The sesame seeds were pretty in black, but the white ones would work just as well. My son is not a fan of food that swims, so his was shrimpless and served over a small serving of northern beans that I heated in butter and seasoned with salt, pepper and garlic powder.