Shrimp and Spaghetti Squash with Gorgonzola

Printable Version


1 Spaghetti Squash
½ lb Texas Gulf Shrimp
2-3 tablespoons Gorgonzola cheese crumbles
Pierce the spaghetti squash all over with a sharp knife, and microwave it on high for 15 minutes. Remove, and allow the squash to cool down for about 5 minutes. Use a sharp knife to slice the squash in half, vertically, and use a fork to scrape out the strands of the squash. Remove the seeds, and discard them. Set the strands of squash aside. Discard the two halves of the squash. As the squash is cooling, add the olive oil to a skillet over medium heat. When the oil is hot, add the shrimp, and cook until they turn pink. Add ½ jar (or more if desired) of Mom’s Garlic and Basil Spaghetti Sauce and heat through. Add the spaghetti squash to the pan, and toss to combine. Sprinkle Gorgonzola cheese over the top. Serve warm. Serves 2
Products related to this recipe