Spaghetti squash, we’ve of course been told how great this vegetable is for us. Also, spaghetti squash is a great substitute for those who must eat gluten free. Let’s be honest though, spaghetti squash can just get boring after a while. We all know what happens when vegetables become boring…we start eating bags and bags of chips. Well, that might just be me.😳
However, I truly do love my vegetables. And, I try my best to keep things interesting when eating them. That’s how this recipe came about. The same ol’ squash and meatballs just were not jiving any longer. So, I switched it up and added shrimp, and cream sauce, and bacon. Bacon always makes everything better. Not to mention this meal comes together in a snap. So, there is no excuse now. Put down the chips, and start cooking this recipe.
- Spaghetti squash sliced in half and seeded
- 1 cup of cream sauce (2 T butter, 2 T flour, salt, pepper, garlic powder, dash of nutmeg, 1/2 cup vegetable broth, 3/4 cup of milk or cream)
- 1 lb large shrimp, peeled
- 2 T butter
- 2 cloves minced garlic
- 1 T parsley
- 1/2 t garlic salt
- pepper to taste
- 1/2 cup cooked chopped bacon
- 1/2 cup parmesan cheese
- Preheat oven to 400 degrees. Bake squash face down in 1/2 inch water for 30-35 minutes.
- Set aside and let cool for 10-15 minutes.
- While that cools prepare the cream sauce. In a sauce pan on medium heat melt the butter, and then add the flour and seasonings and cook for about a minute.Gently stir in vegetable broth and milk whisking constantly to make sure your sauce is not lumpy. Allow to cook for a few minutes until thick and creamy.
- In a saute pan heat 2 T of butter on medium high heat. Add the shrimp, garlic, parsley, garlic salt, and pepper. Saute for about 2-3 minutes just until shrimp is pink and cooked through.
- Shred Spaghetti squash, by scraping the squash out of it’s hard skin with a fork. Top with shrimp, cream sauce, parmesan cheese, and bacon.