Spaghetti Squash and Shrimp

Serves: 4


1 spaghetti squash, about 1 pound

1/3 cup water

24 medium cooked shrimp, peeled and deveined

Approximately 2-3 Tbsp Flying Olive Lemon or Herbs de Provence Extra Virgin Olive Oil or a Combination

2 tsp sweet onion, chopped

1 clove garlic, minced

12 cherry tomatoes, halved

1 ½ Tbsp Lemon juice

1 cup cooked peas

Pinch of Herbes de Provence seasoning (If you’re using Herbs de Provence EVOO, you might want to taste before adding any additional Herbes de Provence seasoning.)


Preheat oven to 350 degrees F.

Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place cavity-side down in a casserole dish with water. Place in the oven for 40 minutes until done. Remove from oven and let cool.

While the squash cools enough to handle, add 1 Tbsp of Flying Olive Extra Virgin OliveOil to a pan heated on medium. Add the shrimp and sauté 1-2 minutes each side. When the shrimp are just warm, remove them from the pan to a plate. Add the lemon juice, onion, and garlic to the empty skillet and sauté for 1-2 minutes. Place on the plate with the shrimp.

Add the squash to the skillet, add a drizzle of Flying Olive Extra Virgin OliveOil, then add the shrimp, tomatoes, onion, garlic, and peas. Add another drizzle of Flying Olive Extra Virgin OliveOil. Cover and let cook for about 5 minutes until everything is heated through.

Serve with another drizzle of Flying Olive Extra Virgin OliveOil, if desired.

Recipe and Photo submitted by Dave R., Loveland, OH