Spaghetti Squash with Shrimp & Creamy Tomato Sauce

Spaghetti Squash with Shrimp & Tomato Cream Sauce |

Please tell me that you guys have added spaghetti squash to your dinner rotation. Because it is DELICIOUS.

I mean, you have to be honest with yourself and accept that while it is mighty tasty, spaghetti squash is not, nor will it ever be, the same thing as, say, actual spaghetti. But it is still soooo good. 

If I’m really in a hurry, I’ll sauté some mushrooms, add the spaghetti squash and kalamata olives with a jar of Trader Joe’s organic vodka sauce (a life-changing shortcut), stir everything together and top it with some freshly chopped basil and grated parm and chow down. It’s probably a 30 minute meal from start to finish, which – full disclosure – is often a rarity for me. 

But while this version is more time-consuming, it’s totally worth the extra effort. And a few extra calories. 

Do you have a favorite spaghetti squash recipe? Share it in the comments!

Spaghetti Squash with Shrimp & Tomato Cream Sauce
Serves 2
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For the sauce
  1. 2 tbsp extra-virgin olive oil
  2. 1 small yellow onion, diced
  3. 4 cloves of garlic, minced
  4. 28-oz can of crushed tomatoes
  5. 1 tsp sugar
  6. 2 tbsp butter
  7. 1/4 cup flour
  8. 2 cups whole or 2% milk
  9. Pinch of nutmeg
  10. Salt & pepper to taste
For the "pasta"
  1. 1 medium-sized spaghetti squash
  2. 1 pound shrimp, peeled and deveined
  3. Fresh basil
  4. Grated parmiaganno reggiano
  1. In a heavy saucepan, heat olive oil over medium heat. Add onion and cook until softened, about two minutes. Stir in the garlic and cook for another minute. Mix in the tomatoes and sugar and cook until simmering. Reduce heat to low and let the sauce continue to simmer for 30 minutes. We'll come back to this later.
  2. Make sure the shrimp are thoroughly patted dry. They will sear much better if there isn't any moisture in them. Cook for 3 minutes on each side in a large skillet with a drizzle of olive oil. Set aside.
  3. Next, prep your muscles and grab a sharp knife and cut your spaghetti squash in half. Remove the seeds and inner goop just like you would do with a pumpkin. Place the spaghetti squash with the cut side down in a large baking dish and fill the dish with 1/2 inch of water. Cover with plastic wrap and microwave for 10 minutes. Set aside to cool.
  4. Next, in yet another saucepan (my apologies to the dishwasher), melt the butter. Add the flour and whisk to combine. Continue to whisk for two minutes until it forms a thick paste. Congrats. You have made a roux. Pour in the milk in small batches, whisking constantly. Whisk for 5-10 minutes until thick and smooth. Add the nutmeg and salt and pepper. Hi. You just made a béchamel.
  5. Now it's time to combine the sauces. Add the béchamel to the tomato sauce and stir thoroughly. You'll probably want to add more salt and pepper to taste (don't be afraid of seasoning well!).
  6. With a fork, scrape the spaghetti squash until it comes out in ribbons. Add this to the sauce along with the shrimp. Top with a chiffonade (fancy sliced) fresh basil and parm before serving.
  7. Enjoy!
Oliver & Belle