Shrimp and Spaghetti Squash

After an amazing camping trip to Beaufort, South Carolina (will write more about that later), that included campfires, s'mores, lots of wine, down-home BBQ, quesadillas, eggs and bacon, lots of eating in general, I wanted something really light for dinner.   I had some spaghetti squash that had been calling me to be baked and had also picked up some fresh veggies and steamed shrimp at Publix so I put it together and made a light meal. 

Shrimp and Spaghetti Squash

I won't do the printable recipe this time because all these measurements are estimated

Ingredients

1 spaghetti squash

Garlic salt and pepper to taste

EVOO spray

Water

Homemade or your favorite jarred spaghetti sauce

Steamed shrimp

1 zucchini, sliced lengthwise

2 yellow squash, sliced lengthwise

1 sweet onion, sliced into rings

Directions

1. Preheat the oven to 350 degrees.  Cut the spaghetti squash in half, scoop out the seeds, season the cut side with salt and pepper and coat with EVOO spray.  Turn the cut sides down into a baking pan and fill it with water about 1/2 inch up the sides of the squash.  Bake for about 45 minutes or until you can pierce the tough skin of the squash with a fork. 

2. Spray the yellow squash, zucchini and onion with EVOO spray and season both sides with salt and pepper.  Grill the veggies to your liking then slice them all up into smaller pieces and set aside.

3. Once the squash is done baking remove it from the oven and scrape out the flesh then season with more salt and pepper.  Top with the grilled veggies. 

4. Heat up some of your spaghetti sauce and pour over the squash and grilled veggies.  There's no exact amount.  However much you like. 

5. Portion out squash mixture and top with steamed shrimp.  My fishmonger will steam the shrimp with Old Bay seasoning so I had him do that and then I just peeled them and topped the squash with it.