Truffle Gouda Prosciutto Naan

Appetizers, Snacks & Sides, Dinner, Recipes

In this recipe I used premade Naan from Stonefire but if you want to make it from scratch Rasa Malaysia has a great and easy recipe.

INGREDIENTS  

  • 1 Garlic Clove
  • ½ Cup Truffle Gouda shredded
  • 3-4 Slices Prosciutto
  • 1-2 tsp Parsley minced
  • 1 tsp Olive Oil
  • 1 Naan Bread

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Using a garlic press, press garlic in a small bowl and mix with 1 tsp olive oil and coat 1 side of Naan bread. Put in oven on a pizza stone or non-stick baking sheet for 5 minutes.
  • Using a cheese grater, grate truffle gouda using the large holes until you have about 1/2 cup per bread. Cut or roughly tear 2-4 slices of prosciutto into smaller pieces and dice parsley until you have about 1-2 tsp.
  • Remove naan from oven, sprinkle truffle gouda on bread and top with roughly cut prosciutto.
  • Put back in oven on pizza stone or baking sheet for 7-10 minutes until cheese is fully melted and edges are lightly browned. Remove from oven and garnish with diced parsley.
  • Cut and serve warm. Enjoy!

NOTES

  • Don’t use salt with this recipe. The prosciutto and Gouda will already be salted and if you add additional salt it will be too much. 

Truffle Gouda Prosciutto Naan

Warm Naan with garlic, truffle gouda and prosciutto. Recipe is for 1 naan bread. Double for two breads.

  • 1 Garlic Clove
  • ½ Cup Truffle Gouda (shredded)
  • 3-4 Slices Prosciutto
  • 1-2 tsp Parsley (minced )
  • 1 tsp Olive Oil
  • 1 Naan Bread
  1. Preheat oven to 400°F

  2. Using a garlic press, press garlic in a small bowl and mix with 1 tsp olive oil and coat 1 side of Naan bread. Put in oven on a pizza stone or non-stick baking sheet for 5 minutes.

  3. Using a cheese grater, grate truffle gouda using the large holes until you have about 1/2 cup per bread. Cut or roughly tear 2-4 slices of prosciutto into smaller pieces and dice parsley until you have about 1-2 tsp.

  4. Remove naan from oven, sprinkle truffle gouda on bread and top with roughly cut prosciutto.

  5. Put back in oven on pizza stone or baking sheet for 7-10 minutes until cheese is fully melted and edges are lightly browned. Remove from oven and garnish with diced parsley.

  6. Cut and serve warm. Enjoy!

  • Don’t use salt with this recipe. The prosciutto and Gouda will already be salted and if you add additional salt it will be too much. 
Appetizer, Main Course
garlic, naan

Rotisserie Chicken Ramen

Dinner, Recipes

Easy homemade chicken ramen using that leftover rotisserie chicken in your fridge! This ramen has flavorful broth, fresh veggies, noodles, eggs and topped with a little spice from the serrano chilies.

About a year ago I went to dinner with a few of my friends at a place called Nitrogen in Jupiter, FL and it was the first time I considered getting ramen at a restaurant. Ramen to me was the packet that you buy for a dollar and eat every day while you are in college, not something that you spend $25 dollars on at a restaurant. I had no idea how great ramen truly was until Nitrogen. Ever since that night, I have been making my own and experimenting with different spices and flavors, which is how I came up with both the fast, and long version of this Rotisserie Chicken Ramen. This post is about the homemade, long version (which really isn’t that time consuming). However, I have listed the quick and easy version below as well.

Need to Save Time?

If you are looking to save some time on cooking there are a few options starting with the broth. My recipe below takes a good hour because we are making the broth from scratch. However, you can easily use the premade pack of ramen and then just add the veggies, egg and chicken to make it a bit more sophisticated. It will be done in less than 15 minutes and still tastes delicious. I have listed a few Ramen packets that I recommend below:

If you want a happy medium, you can use chicken stock instead of using the carcass to make the broth. You will want 8 cups of stock, add all the spices, soy sauce and scallion whites, bring to a boil and then you can proceed with cooking the noodles and toppings. I find this to be a good alternative but it is not always the most flavorful. If you do this, I would add the mushrooms to the broth so that it adds additional flavor.

INGREDIENTS  

Chicken

  • 1 cup Rotisserie Chicken cut or shredded

Broth & Noodles

  • 8 cups Water
  • 1 Rotisserie Chicken Carcass
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder grated
  • 1 dash Cayenne (optional)
  • 4 tsp Soy Sauce
  • ½ tsp Ginger
  • ½ tsp Mirin or Apple Cider Vinegar
  • 1 Scallion whites chopped
  • 2 (3oz) packs Dried Ramen

Toppings

  • ¼ Serrano Pepper thinly sliced
  • 1 Soft boiled egg
  • 1 tsp olive oil
  • ¼ cup Mushrooms sliced
  • Carrot Peels
  • 1 Scallion Greens chopped

INSTRUCTIONS 

Homemade Broth & Noodles (Skip and follow packet if using instant noodles)

  • Chop scallions separating the whites from the greens.
  • Remove all chicken meat from the remaining rotisserie chicken.
  • In a medium to large pot, bring 8 cups of water to a boil with chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin and scallion whites. Turn down to a simmer and let simmer for 45 minutes.
  • While broth is cooking, slice mushrooms and place in a pan with a tsp of olive oil over medium heat until soft, season with salt and pepper and then set aside and start egg.
  • Once chicken broth is complete, set up a bowl and strainer, strain out any bones until you have just the broth in the bowl. Transfer boneless broth back to pot and bring to a boil. Add in two packs for Ramen noodles and cook for 3-5 minutes until al dente and then turn heat off.

Egg

  • Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Put egg in water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Assembly

  • Chop serrano chilis, shred carrots using either a grater or and thinly slice chicken.
  • Divide cooked ramen and broth into bowls, top with half an egg, chilies, scallions, carrots and chicken. Enjoy!

Rotisserie Chicken Ramen

Easy homemade chicken ramen using that leftover rotisserie chicken in your fridge! This ramen has flavorful broth, fresh veggies, noodles, eggs and topped with a little spice from the serrano chilies.

Chicken

  • 1 cup Rotisserie Chicken (cut or shredded)

Broth & Noodles

  • 8 cups Water
  • 1 Rotisserie Chicken Carcass
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder (grated)
  • 1 dash Cayenne ((optional))
  • 4 tsp Soy Sauce
  • ½ tsp Ginger
  • ½ tsp Mirin or Apple Cider Vinegar
  • 1 Scallion whites (chopped )
  • 2 (3oz) packs Dried Ramen

Toppings

  • ¼ Serrano Pepper (thinly sliced)
  • 1 Soft boiled egg
  • 1 tsp olive oil
  • ¼ cup Mushrooms (sliced)
  • Carrot Peels
  • 1 Scallion Greens (chopped )

Homemade Broth & Noodles (Skip and follow packet if using instant noodles)

  1. Chop scallions separating the whites from the greens.

  2. Remove all chicken meat from the remaining rotisserie chicken.

  3. In a medium to large pot, bring 8 cups of water to a boil with chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin and scallion whites. Turn down to a simmer and let simmer for 45 minutes.

  4. While broth is cooking, slice mushrooms and place in a pan with a tsp of olive oil over medium heat until soft, season with salt and pepper and then set aside and start egg.

  5. Once chicken broth is complete, set up a bowl and strainer, strain out any bones until you have just the broth in the bowl. Transfer boneless broth back to pot and bring to a boil. Add in two packs for Ramen noodles and cook for 3-5 minutes until al dente and then turn heat off.

Egg

  1. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Put egg in water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Assembly

  1. Chop serrano chilis, shred carrots using either a grater or and thinly slice chicken.

  2. Divide cooked ramen and broth into bowls, top with half an egg, chilies, scallions, carrots and chicken. Enjoy!

Main Course
Chinese, Japanese
ramen, soup

View other Dinner recipes here.

Blue Cheese Steak Salad

Dinner, Lunch, Recipes

The first time I had a salad with steak and blue cheese was in Jupiter, FL at U-Tiki. If you haven’t been, I highly recommend it. The vibe is great if you are looking for a tropical ambiance on the water. Normally I am not the one to order a salad when eating out, but I saw this lady next me order the Filet salad and oh my goodness! When I tell you this was the biggest salad I had ever seen, I mean it. It had 4-5 Filet medallions on it, a tower of spring mix lettuce, tomatoes, blue cheese and their crispy onion rings. It was so good that I craved this salad for weeks so naturally, I tried to mimic it last night.

I didn’t use Filet on mine in the photos below because the store was out. However, I have used Ribeye, New York Strip and Filet before and all taste great. I would recommend that if you want a good texture, you should avoid any really lean red meat because it can be a bit tough once it is cooked.

Cooking The Filet or Steak – Pan Seared

If you have access to a grill, I think grilled Filet and steak is the best option for additional flavor. However, the Pan-Seared Filet from Shawn Willams on Kitchen Swagger is fail proof. I have detailed out the instructions below with my recommendations.

  1. Preheat the oven to 415° F.
  2. Shawn recommends remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. However, I have found that if you like your steak a little more pink in the center that only taking it out for 15 min or so will allow you a more crispy outside and a nice pink inside.
  3. Season both sides generously with salt and pepper or steak seasoning. In my recipe below, I use Montreal steak seasoning. However, you will notice that the herbs in the seasoning will burn. I typically like the flavor more so I will use Montreal seasoning and then just scrape any burned seasoning off at the end.
  4. Add the unsalted butter to an oven safe cast iron skillet and turn up high. Wait for the skillet to become very hot first. Place the Filets or thick cut steak face down and sear undisturbed for 2 minutes. Flip the and sear for an additional 2 minutes. This will give your Filets a nice seared edge. NOTE: If you are not using Filet, you will want to ensure your steak is at least an 2in thick. If it is not, it will cook too fast.
  5. Transfer your skillet directly to the oven using oven mitts. DO NOT GRAB SKILLET WITH BARE HAND.
  6. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. Take the skillet out and place on pot holder to let cool. The steak will continue to cook while it is cooling. NOTE: If you do prefer your steak on the rare side, you can cut it before it is done cooling to ensure it doesn’t overcook to your liking. If it is too rare, you can always nuke it in the microwave or put it back in the oven for a few seconds. However, this can change the texture of the steak.

INGREDIENTS  

  • 1 5-8 oz Filet
  • 2 tbsp Unsalted Butter
  • Salt, Pepper or Steak Seasoning to taste
  • 2 cup Spring Mix
  • ½ Avocado
  • ¼ cup Cherry Tomatoes
  • ⅛ cup Sliced Red Onions
  • ¼ cup Blue Cheese
  • 2 tbsp Blue Cheese Dressing
  • 2 tbsp Crispy Onions

INSTRUCTIONS 

  • Preheat the oven to 415° F.
  • Season steak with salt and pepper or montreal seasoning on both sides.
  • Add 2 tbsp. the unsalted butter to an oven safe cast iron skillet and turn up high.
  • Once skillet is scorching hot, put steak in and sear on both sides for 2 minutes. Only flip once.
  • Once seared, transfer skillet to the oven and bake for 4 min if you want it rare. Medium rare, 5-6 min. Medium, 6-7 min. Medium well, 8-9 min. Remove and let cool.
  • Halve tomatoes, halve avocado and remove pit, slice 1/2 avocado into 5-6 slices and thinly slice red onion.
  • In a salad bowl, mix spring mix and blue cheese dressing and transfer to plate or serving bowl. Top with sliced cherry tomatoes, sliced red onion, blue cheese, crispy onions and avocado.
  • Cut steak into 1/4th inch slices and add on top of salad. Serve when steak is still warm.

Blue Cheese Steak Salad

Steak Salad with Blue Cheese, Red Onion, Crispy Onion, Avocado and Cherry Tomato.

  • 1 5-8 oz Filet
  • 2 tbsp Unsalted Butter
  • Salt, Pepper or Steak Seasoning (to taste)
  • 2 cup Spring Mix
  • ½ Avocado
  • ¼ cup Cherry Tomatoes
  • ⅛ cup Sliced Red Onions
  • ¼ cup Blue Cheese
  • 2 tbsp Blue Cheese Dressing
  • 2 tbsp Crispy Onions
  1. Preheat the oven to 415° F.

  2. Season steak with salt and pepper or montreal seasoning on both sides.

  3. Add 2 tbsp. the unsalted butter to an oven safe cast iron skillet and turn up high.

  4. Once skillet is scorching hot, put steak in and sear on both sides for 2 minutes. Only flip once.

  5. Once seared, transfer skillet to the oven and bake for 4 min if you want it rare. Medium rare, 5-6 min. Medium, 6-7 min. Medium well, 8-9 min. Remove and let cool.



  6. Halve tomatoes, halve avocado and remove pit, slice 1/2 avocado into 5-6 slices and thinly slice red onion.

  7. In a salad bowl, mix spring mix and blue cheese dressing and transfer to plate or serving bowl. Top with sliced cherry tomatoes, sliced red onion, blue cheese, crispy onions and avocado.

  8. Cut steak into 1/4th inch slices and add on top of salad. Serve when steak is still warm.

Main Course
blue cheese, salad, steak

For other dinner ideas click here.

Chicken Spinach Artichoke Stuffed Shells

Dinner, Recipes

This hearty stuffed shell dish consists of shredded chicken, spinach, artichoke hearts, lots of cheese and alfredo sauce.

INGREDIENTS  

Stuffing

  • 2 Chicken Breast
  • 1 Cup Mozzarella
  • ½ Cup Parmesan cheese shredded or grated
  • 1 Cup Artichoke Hearts, in water
  • ½ Cup Sour Cream
  • 1/2 Cup Heavy Cream
  • 1 Tsp Onion Powder
  • 1 Tsp Salt and Pepper

Pasta & Topping

  • 1 Box Jumbo Shells
  • 1 Cup Mozzarella Cheese shredded

Alfredo

  • ½ Cup Butter
  • 1½ Cup Heavy Whipping Cream
  • 2 Tsp Garlic minced
  • ½ Tsp Italian Seasoning
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 2 Cup Freshly Grated Parmesan Cheese

INSTRUCTIONS 

  • Preheat oven to 400°F and start Pasta

Pasta

  • Fill a large pot with water and bring to a boil.
  • Once boiling, add jumbo shells and cook for 11-12 minutes until cooked al dente. Drain and set aside.

Stuffing

  • Bring a small pot of water to a boil and place chicken breast in the pot. Boil until cooked – about 12-15 minutes
  • Remove chicken breast and place into a mixer. Mix on medium until chicken is shredded.
  • Combine all stuffing ingredients in the mixer and put on low until fully mixed together and set aside.

Alfredo

  • Add the butter and cream to a large skillet.
  • Whisk in the garlic, Italian seasoning, salt, and pepper for 1-2 minute.
  • Whisk in the parmesan cheese until melted.
  • Simmer over low heat for 2-3 minutes until thickened.

Assembly

  • Drizzle olive oil or lightly butter pan to prevent sticking.
  • Stuff shells with 2 Tbsp. of Chicken Artichoke stuffing and place in rows next to each other in a 8×11 baking container.
  • Cover with alfredo sauce and top with 1 cup shredded mozzarella cheese
  • Bake for 20 minutes on middle rack until cheese is lightly browned on top. Plate and serve warm.

NOTES

Storing: 

  • If you are storing these then you will want to ensure you either have extra sauce. To prevent the shells from drying out, you will want to pour extra alfredo sauce over the shells in a container and store in the refrigerator. They are good up to 3 days after cooking. 

Shredded Chicken: 

  • The best way to make shredded chicken is by cooking it and then shredding it with a mixer. This can be done with a countertop mixer or with you can place chicken in a large bowl and use a handheld mixer. You can do this with pulled pork and brisket as well. 

Alfredo Sauce: 

  • I prefer making my own alfredo sauce most of the time however, with this dish, store bought alfredo sauce is a good alternative. If you decide to go the pre-made route I recommend using Rao’s Alfredo Sauce or Buitoni Alfredo Sauce in the fresh pasta isle which is normally near the cheese and eggs.

Chicken Spinach Artichoke Stuffed Shells

Stuffed shells with shredded chicken and spinach artichoke "dip".

Stuffing

  • 2 Chicken Breast
  • 1 Cup Mozzarella
  • ½ Cup Parmesan cheese (shredded or grated)
  • 1 Cup Artichoke Hearts, in water
  • ½ Cup Sour Cream
  • 1/2 Cup Heavy Cream
  • 1 Tsp Onion Powder
  • 1 Tsp Salt and Pepper

Pasta & Topping

  • 1 Box Jumbo Shells
  • 1 Cup Mozzarella Cheese (shredded)

Alfredo

  • ½ Cup Butter
  • 1½ Cup Heavy Whipping Cream
  • 2 Tsp Garlic (minced)
  • ½ Tsp Italian Seasoning
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 2 Cup Freshly Grated Parmesan Cheese
  1. Preheat oven to 400°F and start Pasta

Pasta

  1. Fill a large pot with water and bring to a boil.

  2. Once boiling, add jumbo shells and cook for 11-12 minutes until cooked al dente. Drain and set aside.

Stuffing

  1. Bring a small pot of water to a boil and place chicken breast in the pot. Boil until cooked – about 12-15 minutes

  2. Remove chicken breast and place into a mixer. Mix on medium until chicken is shredded.

  3. Combine all stuffing ingredients in the mixer and put on low until fully mixed together and set aside.

Alfredo

  1. Add the butter and cream to a large skillet.

  2. Whisk in the garlic, Italian seasoning, salt, and pepper for 1-2 minute.

  3. Whisk in the parmesan cheese until melted.

  4. Simmer over low heat for 2-3 minutes until thickened.

Assembly

  1. Drizzle olive oil or lightly butter pan to prevent sticking.

  2. Stuff shells with 2 Tbsp. of Chicken Artichoke stuffing and place in rows next to each other in a 8×11 baking container.

  3. Cover with alfredo sauce and top with 1 cup shredded mozzarella cheese

  4. Bake for 20 minutes on middle rack until cheese is lightly browned on top. Plate and serve warm.

Storing: 

  • If you are storing these then you will want to ensure you either have extra sauce. To prevent the shells from drying out, you will want to pour extra alfredo sauce over the shells in a container and store in the refrigerator. They are good up to 3 days after cooking. 

Shredded Chicken: 

  • The best way to make shredded chicken is by cooking it and then shredding it with a mixer. This can be done with a countertop mixer or with you can place chicken in a large bowl and use a handheld mixer. You can do this with pulled pork and brisket as well. 

Alfredo Sauce: 

  • I prefer making my own alfredo sauce most of the time however, with this dish, store bought alfredo sauce is a good alternative. If you decide to go the pre-made route I recommend using Rao’s Alfredo Sauce or Buitoni Alfredo Sauce in the fresh pasta isle which is normally near the cheese and eggs.
Main Course
stuffed shell

Try partnering this with our our pull apart garlic bread.

Tomato-Cream Spaghetti Squash With Shrimp

Dinner, Recipes

If you are like me, you probably didn’t like spaghetti squash and preferred the real thing. This dish opened my mind to spaghetti squash and now I prefer eating it over pasta (most of the time). Try pairing this dish with my cheese garlic bomb bread if you aren’t carb conscious.

There are so many benefits to eating spaghetti squash over pasta, I encourage you to try it! I made this dish when I tried the keto diet because I was trying to reduce my carb intake, but now it’s a dish that I’ll make on any diet but first, how do we cook a spaghetti squash?

Cooking Spaghetti Squash

First, you will want to cut it in half lengthwise. Then, scoop out the seeds. To cut this, choose a large knife that is really sharp and start in the center of the squash. It is easier to cut this like you would a pumpkin.

Next, drizzle some olive oil and sprinkle with salt and pepper. Don’t over salt though because the salt will draw some of the water out and cause it to be soggy. Most people that I have met that don’t like spaghetti squash, don’t like it because they have had it when it was very soggy and it is more like mashed potatoes.

Line a pan with some parchment paper and turn squash upside down so that the inside is facing down and then, poke some holes in the top of the squash and pop in a preheated oven at 400°F.

The size of the squash will determine how long you should cook it. I prefer to undercook my squash so that it can be re-heated or baked. If you over cook it from the start it doesn’t hold it’s texture very well and becomes mushy.

A good rule of thumb is to cook it for 30 minutes and check it. You should be able to pierce the top pretty easily when it is done. I almost never cook more than 40 minutes, even if it is a really large squash.

Once it is done, take it out of the oven and turn squash over to cool down. Once cool, scrape the insides with a fork to create the “spaghetti” like texture.

Now that you know how to cook the Spaghetti, let’s get to the sauce!

INGREDIENTS  

  • 1 tbsp Olive Oil
  • 2 cloves Garlic Pressed
  • 1 cup Heavy Cream
  • 1 cup Tomato Sauce
  • ¼ cup Parmesan Cheese
  • Red Pepper Flakes, Salt and Pepper to taste
  • 1 Spaghetti Squash
  • 20 medium Shrimp Pealed and tail off

INSTRUCTIONS 

Spaghetti Squash

  • Preheat the oven to 400°F.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. NOTE: go light on the salt.
  • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
  • Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still firm. The time will vary depending on the size of your squash so check after 30 minutes.
  • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Sauce & Shrimp

  • While squash is cooking, put olive oil and pressed garlic in non-stick skillet on medium heat and stir until fragrant, about 1-2 minutes.
  • Pour in cream, tomato sauce, parmesan cheese and season with a pinch of salt, pepper and red pepper flakes to taste. Bring all ingredients to a boil stirring constantly and then reduce to low and simmer. Note: the pepper flakes get spicier the longer you simmer so you may want to leave them out and just top the meal with them later.
  • While sauce is simmering, peel shrimp, rinse and pat dry. Season shrimp with salt and pepper or spicy seafood seasoning if you want to turn up the heat.
  • Heat a medium non-stick pan over medium high heat with a tbsp. of olive oil. Once pan is hot, place shrimp in pan.
  • Once they start to change color and turn pink on the bottom, about 2 to 3 minutes, quickly flip them over. Finish cooking until the pieces are pink, opaque, and loosely curled, another 1 to 2 minutes/
  • Stir cooked shrimp into the thickened sauce and turn heat all the way down until spaghettis squash is done.
  • Once spaghettis squash is done cooking, let it cool for 5 minutes and then scrape spaghetti squash out on plate, top with sauce and serve hot.

NOTES

For the Tomato Sauce, you can used basic tomato sauce found in the can or you can use tomato pasta sauce. I personally like to use Ragu Simply Traditional Pasta Sauce with no sugar added. 

Tomato-Cream Spaghetti Squash With Shrimp

This is my go to spaghetti squash recipe that will add more veggies to your diet while feeling like you had a cheat meal. Feel free to substitute shrimp with chicken or tofu to meet your dietary needs.

  • 1 tbsp Olive Oil
  • 2 cloves Garlic (Pressed)
  • 1 cup Heavy Cream
  • 1 cup Tomato Sauce
  • ¼ cup Parmesan Cheese
  • Red Pepper Flakes, Salt and Pepper (to taste)
  • 1 Spaghetti Squash
  • 20 medium Shrimp (Pealed and tail off)

Spaghetti Squash

  1. Preheat the oven to 400°F.

  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. NOTE: go light on the salt.

  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.

  4. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still firm. The time will vary depending on the size of your squash so check after 30 minutes.

  5. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Sauce & Shrimp

  1. While squash is cooking, put olive oil and pressed garlic in non-stick skillet on medium heat and stir until fragrant, about 1-2 minutes.

  2. Pour in cream, tomato sauce, parmesan cheese and season with a pinch of salt, pepper and red pepper flakes to taste. Bring all ingredients to a boil stirring constantly and then reduce to low and simmer. Note: the pepper flakes get spicier the longer you simmer so you may want to leave them out and just top the meal with them later.

  3. While sauce is simmering, peel shrimp, rinse and pat dry. Season shrimp with salt and pepper or spicy seafood seasoning if you want to turn up the heat.

  4. Heat a medium non-stick pan over medium high heat with a tbsp. of olive oil. Once pan is hot, place shrimp in pan.

  5. Once they start to change color and turn pink on the bottom, about 2 to 3 minutes, quickly flip them over. Finish cooking until the pieces are pink, opaque, and loosely curled, another 1 to 2 minutes/

  6. Stir cooked shrimp into the thickened sauce and turn heat all the way down until spaghettis squash is done.

  7. Once spaghettis squash is done cooking, let it cool for 5 minutes and then scrape spaghetti squash out on plate, top with sauce and serve hot.

For the Tomato Sauce, you can used basic tomato sauce found in the can or you can use tomato pasta sauce. I personally like to use Ragu Simply Traditional Pasta Sauce with no sugar added. 

Main Course
Italian, Mediterranean
shrimp, Spaghetti Squash, tomato sauce