So simple any cooking-newbie can master!
Growing up my mother constantly cooked an array of healthy but amazing dishes for my family and me, so when I moved into the dorms Arnold and Umph just didn’t quite cut it. For the two years I lived on campus it was a lot of repetitive meals I’d throw together at the dining hall or Whole Foods (which added up sooo quickly) to try and mimic my old eating habits. Going into this year I had a long list of things to look forward to; having my own kitchen being at the top. So before I even came, my mother and I set aside some quick and cooking-newbie friendly recipes. This week it was spaghetti squash with a shrimp marinara, and I must say I was pleasantly surprised with how it turned out!
What you’ll need:
- 1 Spaghetti Squash
- 2 Table Spoon Olive Oil
- Salt and Pepper
- Frozen Raw Shrimp
- 1/2 Cup chopped red onion
- 1 Jar of Marinara Sauce (I love the Trader Joes Tomato Basil)
- 2 Cups Raw Spinach
- 1 Table Spoon Lemon Juice
- Preheat oven to 400 degrees
- Cut Spaghetti Squash lengthwise in half from stem to bottom
- Scoop out seeds using a spoon, then drizzle 1 tablespoon olive oil, salt, and pepper on the inside of the of the squash
- Place squash face down on a baking sheet
- Cook for 40 minutes or until the interior of the squash is soft and easily pierced with a fork
- Once done, run a fork through the squash to loosen the noodles
- Place frozen shrimp in a bowl of warm water to thaw
- In a saucepan with medium heat combine the remaining tablespoon of olive oil with chopped onions and stir until browned
- Reduce to low heat and add in 1 Jar of Marinara sauce
- Add shrimp and continue to periodically stir until shrimp are pink and cooked through
- Add the spinach last and combine until spinach is wilted
Serve spaghetti squash in a bowl topped with the shrimp marinara and lemon juice.
Quick Tip: Make yours on Sunday and save the leftovers for the rest of the week!