Spaghetti Squash with Sautéed Shrimp

This is my first Sunday meal after moving in with the boyfriend. The kitchen is finally a quarter decent to finally cook a meal. It’s still unfamiliar territory, yet the benefits are worth taking the time to familiarize myself in our new home. A larger kitchen; a sit down mini table for eating and rolling out dough; amble counter space; a new fridge in the near future; and dreamy decorating ideas making cooking meals a comfortable affair. After we completed our grocery shopping in the late evening, we were a little hungry. Thinking up a good, quick light dinner for our first meal here, I was going to prepare for a salad and a risotto. I overheard another shopper ask her boyfriend to pick up the spaghetti squash. I quickly changed my menu and picked another one for myself. Initially, I told my boyfriend the new dish, and he quickly replied, “Yuck.” An hour later he was helping himself to seconds.

Spaghetti Squash with Sautéed Shrimp


  • 1 large spaghetti squash
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 Italian green peppers, chopped
  • 4 tbsp. parsley, chopped
  • 1/4 c. basil, chopped
  • 4 sage leaves, chopped
  • 2/3 c. grape tomatoes, cut in half
  • 1 lb. raw small to medium sized shrimp, deveined with shell off
  • Salt and pepper to taste
  • Grated Pecorino cheese to taste


  1. Pierce squash with a fork several times. Microwave on high for 8 to 10 minutes. Turn over and microwave an additional 8 to 10 minutes. Remove from microwave and cut off stem to let the steam escape. Cut squash lengthwise. Scoop out seeds and toss in trash. Over a bowl, take the first half of the squash and run a fork lengthwise into the flesh. Strands of flesh similar to spaghetti pasta will drop into the bowl. Repeat with the other half of the squash. Put squash aside.
  2. In a large skillet, sautéed onions in olive oil until translucent over medium heat. Add garlic and continue to cook for 30 seconds. Add Italian green peppers and sautéed for 1 to 2 minutes.
  3. Add herbs, tomatoes, shrimp, salt and pepper. Cook for 2 to 3 minutes, until shrimp is opaque.
  4. Toss shrimp mixture with spaghetti squash. Place in individual bowls and top with Pecorino cheese.
  5. Enjoy!


Vegetarian idea: Exclude shrimp and toss sautéed vegetables with toasted pine nuts or roast chickpeas.