Healthy Summer Recipe: Spaghetti Squash, Shrimp, Tomatoes, And Basil

June is a great time to try a healthy summer recipe like Spaghetti Squash, Shrimp, Tomatoes and Basil. The prep time is only 15 minutes. Hint: Consider baking the spaghetti squash the night before while cooking and eating dinner. Then, the next day the Spaghetti Squash, Shrimp, Tomatoes and basil recipe can be finished off and ready to eat within 30 minutes.

Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” Di Zucca Con Gamberi, Pomodori, E Basilico)

Serves: 4
Serving Size: 1 cup
Prep Time: 15 minutes
Cooking Time: 1 hour, 15 minutes

1 (approximately 3 1/2-pound) spaghetti squash, halved and seeded
1/4 cup extra virgin olive oil, divided
1 pound shrimp, any size, peeled and deveined
2 tablespoons freshly squeezed lemon juice
1 1/2 pints cherry or grape tomatoes, halved
4 cloves garlic, minced
1/8 tablespoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
6 fresh basil leaves, finely chopped
4 tablespoons finely chopped fresh flat-leaf parsley

Calories 380
Calories from Fat 150
Total Fat 17g
Saturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 180mg
Sodium 290mg
Potassium 1240mg
Total Carbohydrate 37g
Dietary Fiber 9g
Sugars 16g
Protein 27g
Phosphorus 345mg

Preheat oven to 425°F.
Line a 15 x 10 x 1/2-inch baking pan with aluminum foil. Brush the cut surface of squash with 1 tablespoon oil; place squash flesh side down on the foil-lined pan. Roast on bottom rack 40 minutes, or until you can easily pierce the squash shell. Remove from oven and cool (do not turn off oven). When cool enough to handle, use a for to scrape strands of spaghetti squash into a large bowl.
Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, uncovered, without turning, until the tails begin to turn coral, approximately 1-2 minutes. Turn shrimp and cook just until opaque, about 1 minute. Squeeze lemon juice over shrimp and set aside.
Place tomatoes, garlic, and the remaining 2 tablespoons oil in a 13 x 9-inch baking dish. Roast on top rack for 30 minutes, or until tender.
Toss shrimp with roasted tomatoes and garlic. Season with salt and pepper, and stir in basil. Spoon over spaghetti squash. Sprinkle with parsley and serve.

You don’t have to be diabetic to enjoy these delicious and easy, healthy recipes from, The Italian Diabetes Cookbook by Amy Riolo.

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More about Chef Amy Riolo

Award-Winning, Best-Selling Author, Chef, Television Personality, Cuisine and Culture Expert, Columnist, Mediterranean Diet Advocate

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