Recently I did a quick meal out of things I happened to already have in the fridge. I was craving spaghetti but I wanted something a little on the lighter side as well as something that would be healthier for me. This meal was really easy, however I didn’t measure anything out so I can’t give you specifics on how much to use of what ingredients.
First I started with a spaghetti squash since I knew it would take the longest to cook. I always like to roast mine, although I know many people cook theirs in the microwave. I tossed it in the oven with some olive oil, salt and pepper. If you aren’t sure how to cook a spaghetti squash, a quick Google search can show you a few different ways.
While that was in the oven, I started on the shrimp. I warmed some Holy Smoke olive oil (if you haven’t tried this stuff out you really need to) up in a pan with some minced garlic and just sauteed the shrimp until they were done. I set them aside and then added more olive oil, garlic, salt and pepper to the pan and began warming it up while I waited on the squash to be done. After pulling the squash out of the oven I added grated Parmesan cheese to the olive oil along with about of 1/4 of a cup of water (if I was making regular pasta I would have reserved pasta water for this) and let that all simmer together on the stove. I tossed the shrimp back into the pan and began adding the spaghetti squash little by little.
That’s it! The meal took less than an hour to cook and only really included two ingredients I don’t normally keep stocked in the kitchen. If you try it out, let me know!
Mary Morelli
