By Lucy McCullough
In the month of June, the days are long and our schedules are packed with fun activities and yard and garden duties, leaving little time or desire to spend much time in the kitchen. Served with a side salad this is a quick gourmet meal. The dish is ready in about 20 minutes. Replacing the usual pasta noodles with spaghetti squash is low in calories and carbohydrates. This is a variation of a recipe from Eating Well Magazine November/December 2014. Note the options below included in the original recipe.
Shrimp on spaghetti squash with pesto
1 spaghetti squash
1 pound shrimp fresh (16-20 per pound), or frozen thawed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/3 cup white wine
1 tablespoon lemon juice
2-3 tablespoons of pesto *
Cut the squash in half, lengthwise, and remove the seeds. Place the squash, cut side down, in a microwave safe dish in about 1/4” of water. Microwave uncovered on high until tender, about 10 to 13 minutes depending on the size of the squash.
While the squash cooks, heat olive oil in a skillet. Add the spices and cook, stirring for 30 seconds. Add the wine and simmer. Add the shrimp and cook turning once until shrimp are pink and cooked. Remove from heat and add the lemon juice.
Scrape the squash from the shells (caution it will be very hot) with a fork or a spaghetti server. Add pesto and stir just enough to combine and melt the pesto.
Divide the squash onto plates and serve the shrimp on the squash.
* Instead of the pesto, the original recipe called for 1 tablespoon minced garlic added to the spices and to the cooked squash add ¼ cup chopped fresh cilantro and 2 tablespoons melted butter.
Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996. A former cook at Catamount’s Tavern, she helps manage the farm and works part-time as Catamount’s CFO and office manager.