Time 57m Yield 3 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.
Yield 6 servings Number Of Ingredients 13 Steps:
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.) Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside. While pasta is cooking, peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it’s nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
Yield 4 servings Number Of Ingredients 19 Steps:
Preheat oven to 375ºF (190ºC). Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway. In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth. Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes. On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes. Remove meatballs, add marinara sauce, and return to oven for 10 minutes. Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality. On a plate combine spaghetti with meatballs and garnish with parmesan and basil. Enjoy!
Yield 4 servings Number Of Ingredients 15 Steps:
Using a fork or knife, carefully poke holes along the middle of the squash. Microwave for 5 minutes so the squash softens and is easier to cut. Cut in half horizontally and scoop out the seeds. Drizzle olive oil, salt, and pepper. Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right. Set the pressure knob on the top of the lid to Sealing. Select “Manual” and reduce to 7 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down. While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook. Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read “L 0:05”. Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl. Drain the excess liquid and clean the pot. To cook the shrimp, select “Saute” on the Instant Pot. Once it says “Hot”, add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque. Press “Cancel” and remove the shrimp. Using a fork, shred the inside of the squash. Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley. Enjoy!
More about “spaghetti with eggplant butternut squash and shrimp recipes”
Time 1h20m Yield Four servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain. Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside. Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes. While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low. Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually. Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.
