Seafood Spaghetti Squash

This month has been all about clean eating for me. As it draws to an end I have found the MOST amazing, low carb, delight for dinner. As you should know by now I am head over heels for Trader Joe’s. I am always looking for more ways to utilize my favorite place. On one such deep dive into this mecca I discovered their Seafood Blend. I generally try to buy my seafood and meats fresh and locally caught or raised but I thought it would be nice to have this option for that last minute craving.

That last minute craving came faster than I anticipated. The blend lasted about four days in my freezer. I had a little white wine left from the weekend, lemons that were about to turn, and capers just begging to be thrown into the mix. Yet, with this rich topping I wanted a light base. Enter spaghetti squash. It is after all the most wonderful time of the year, squash season, and I have been favoring its counterparts so I thought it was about time to get back to basics. I also found some marinara sauce I forgot I had purchased and upon opening it realized it was really thin. This is not my preference, but was a good addition in this sauce.

I cut the spaghetti squash length wise, took out the seeds, and added a pinch of salt and pepper to the cut sides. I roasted on 375 degrees for 35 minutes and they turned out perfectly!

In the last ten minutes I started my seafood portion. I think it would benefit you to defrost these little guys a bit before adding them to a hot, lightly oiled, pan. I did not do this and the brick of ice with an assortment of seafood stuck inside took a little longer than the suggested three minutes to separate. Nonetheless, the seafood all cooked at the same speed so even though it went a little longer than expected they were not too chewy. I added about half a cup of white wine and maybe 1/3 cup of marinara sauce to the seafood while it cooked. After I added the spaghetti squash to the mix I added a tablespoon or two of capers and the juice of a lemon.

Next time I think I will add some red pepper flakes and some parmesan cheese but for a first try it was certainly delicious not to mention quick and easy to throw together. While I did not take specific ingredient measurements I will do my best to document them below and feel free to add more or less of one you really like. My dinner was a little soupy but the sauce would be great with some crusty bread :). I know, I know, bye bye low carb meal but so worth it as the weather gets colder.

Seafood Spaghetti Squash

Related

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m

Ingredients

  • 1 spaghetti squash
  • 1 bag Trader Joe's Seafood Blend
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 1/3 cup red sauce of your choice I used Trader Joe's Marinara
  • 1 tablespoon capers
  • 1 lemon (juiced)
  • 2 tablespoons fresh basil (roughly chopped)
  • optional: red pepper flakes, parmesan cheese

Instructions

  1. Preheat oven to 375 degrees
  2. Cut spaghetti squash lengthwise and take out the seeds. Add a little salt and pepper to the now empty cut sides
  3. Place squash cut side down on a sprayed baking sheet and bake for 35 minutes until you can stick a fork easily into the squash
  4. In the last ten minutes of baking start the seafood topping. Heat the olive oil over medium high heat. Add garlic to oil.
  5. Add, at least partially defrosted, seafood blend to the oil
  6. After a minute of letting the blend acclimate to the oil add the white wine
  7. Add the red sauce and the capers and continue to move the seafood blend around until the shrimp is almost opaque.
  8. When the squash is done run a fork through it to create "noodles" and add them directly to the pan. Turn the heat down if not already there, add lemon juice, salt and pepper, and just mix the ingredients long enough for the seafood to fully become opaque.
  9. Separate into plates, top with basil, and enjoy. (Optional add: red pepper flakes and parmesan cheese would be amazing)

I hope you all enjoyed your first full week back after an extended Holiday weekend. Keep the holiday feel going with this dinner and let me know if you like it!

-Katie

 

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