Spaghetti W Eggplant Squash And Shrimp Recipes

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SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP



Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Grilled Shrimp, recipe follows
2 large cloves of garlic, chopped
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
  • Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)



Spaghetti With Shrimp and Eggplant (Aubergine) image

Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) recipe from Food.com.

Provided by Julesong

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 quarts water
3/4 lb spaghetti
1 1/2 lbs shrimp
1 eggplant (1 pound)
4 tablespoons olive oil
1 tablespoon garlic, finely chopped
32 ounces approx canned tomatoes, crushed
1 teaspoon honey
1/4 teaspoon hot red pepper flakes, to taste
1/4 cup fresh basil, coarsely chopped
3/4 cup grated parmesan cheese, for garnish

Steps:

  • Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
  • While pasta is cooking, peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it.
  • Cut into 1/2 inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic.
  • Cook, stirring, without browning.
  • Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
  • Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
  • Cook the eggplant, tossing it, until it's nicely browned.
  • Drain and add the eggplant to the tomato sauce.
  • Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
  • Cook over high heat for one minute, stirring.
  • Add the shrimp to the sauce, blend well and cook for one minute.
  • Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.

SPAGHETTI WITH SHRIMP AND EGGPLANT



Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

  • Peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
  • Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
  • Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

SHRIMP SCAMPI WITH SPAGHETTI SQUASH



Shrimp Scampi with Spaghetti Squash image

A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 57m

Yield 3

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 small spaghetti squash, halved and seeded
salt and ground black pepper to taste
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
1 pinch red pepper flakes, or to taste
1 lemon, juiced
½ lemon, zested
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  • Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g

SPAGHETTI SQUASH WITH EGGPLANT AND SESAME SEEDS



Spaghetti Squash With Eggplant and Sesame Seeds image

Provided by Molly O'Neill

Categories     dinner, appetizer

Time 1h20m

Yield Four servings

Number Of Ingredients 8

1 large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices
3 teaspoons kosher salt
1 medium-size spaghetti squash
3 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, peeled and minced
1/2 cup sesame seeds, lightly toasted
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
  • Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
  • Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
  • While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
  • Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
  • Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 33 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 786 milligrams, Sugar 9 grams, TransFat 0 grams

GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY



Garlic Herb Shrimp And Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 spaghetti squash
oil, to taste
salt, to taste
pepper, to taste
1 lb raw shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 tablespoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil
parmesan cheese, optional
fresh parsley, for garnish

Steps:

  • Using a fork or knife, carefully poke holes along the middle of the squash.
  • Microwave for 5 minutes so the squash softens and is easier to cut.
  • Cut in half horizontally and scoop out the seeds.
  • Drizzle olive oil, salt, and pepper.
  • Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
  • While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
  • Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
  • Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
  • Drain the excess liquid and clean the pot.
  • To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
  • Press "Cancel" and remove the shrimp.
  • Using a fork, shred the inside of the squash.
  • Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY



Spaghetti Squash And Eggplant Meatballs Recipe by Tasty image

Here's what you need: eggplants, onion, garlic cloves, oil, dried oregano, salt, pepper, fresh basil, fresh parsley, vegetarian parmesan cheese, bread crumbs, whole milk ricotta cheese, dried oregano, egg, marinara sauce, spaghetti squash, oil, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 eggplants, cubed
½ onion
3 garlic cloves, minced
oil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
½ cup vegetarian parmesan cheese
1 cup bread crumbs
¼ cup whole milk ricotta cheese
1 teaspoon dried oregano
1 egg
14 oz marinara sauce, 1 jar
1 spaghetti squash
oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
  • In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
  • Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
  • On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
  • Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
  • Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy "spaghetti" quality.
  • On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, Sugar 20 grams

SPAGHETTI SQUASH SAUTEED WITH SHRIMP



Spaghetti Squash Sauteed With Shrimp image

Yummy, healthier version of spaghetti! Shrimp and colorful peppers and onions add a summer feel to this dish my mother and I created one night. Quick with microwave, but if you prefer an oven, bake the squash halves at 350 for about an hour or until soft. Capers would make a good addition to this! Spaghetti sauce has great basic taste so it could be a healthier base to any pasta dish. Serves four for a delicious dinner or a side could serve 8-10.

Provided by jfresh444

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash, cut in half
1 lb shrimp, without heads, deveined
1 garlic clove, mashed in garlic press (I used more, but start with 1)
1 red bell pepper
6 green onions
1 colored pepper (I used an orange-yellow one, whatever suits you)
2 -4 tablespoons butter
salt and pepper

Steps:

  • Place squash halves open side down on a microwave safe plate with seeds still in and microwave on high for 7-10 minutes, or until soft.
  • While squash is in microwave, chop the bell pepper, onions, and colored pepper.
  • Melt butter in a medium skillet over medium-high heat and saute garlic.
  • Add shrimp, onions, and both peppers and saute until shrimp are cooked.
  • Take squash out of microwave, remove seeds, and scrape out squash with a fork, creating "spaghetti.".
  • Transfer shrimp mixture to a bowl and place a plate over it to keep it hot.
  • Using the same pan the shrimp were cooked in, saute squash for a minute with a little butter and add salt and pepper.
  • Serve spaghetti, top with shrimp, and enjoy!

Nutrition Facts : Calories 226.8, Fat 8.2, SaturatedFat 4, Cholesterol 254.2, Sodium 1141.1, Carbohydrate 10.7, Fiber 1.2, Sugar 1.8, Protein 27.1

SPAGHETTI W/ EGGPLANT, SQUASH AND SHRIMP



SPAGHETTI W/ EGGPLANT, SQUASH AND SHRIMP image

Categories     Pasta     Shellfish     Quick & Easy     Boil

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
2 Japanese eggplants, cut into 1-inch cubes
1 teaspoon dried rosemary, crumbled
1 tablespoon chopped fresh thyme leaves
1 1/4 cups dry white wine
2 cups fish broth, fresh or frozen, or canned vegetable broth
2 pounds uncooked large shrimp, peeled and deveined
Salt and pepper
17.5 ounces orange-colored fresh spaghetti or linguine
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.) Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

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From shannonleach.com


SPAGHETTI SQUASH SHRIMP SCAMPI - LAUREN SHARIFI NUTRITION
2014-10-17 Instructions. Preheat oven to 425 degrees. Cut spaghetti squash in half, length-wise. Remove seeds and place in baking dish flesh side up and drizzle with olive oil and season with salt and pepper. Bake for 35-45 minutes, until squash is tender and easy to shred. While squash is baking, add water to a large saucepan, warming on medium high heat.
From laurensharifi.com


MEATLESS MONDAY! SPAGHETTI SQUASH WITH EGGPLANT MARINARA
2017-04-30 Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside. Drizzle and rub olive oil over flesh of spaghetti squash and place face down on prepared backing sheet. Roast in oven for 45 minutes to 1 hour, depending on the size of the spaghetti squash, until tender. Remove from over and let cool.
From rosalynndaniels.com


GARLIC SHRIMP SCAMPI SPAGHETTI SQUASH - COOKING MADE HEALTHY
2018-03-13 Cook for 2 minutes, then flip and cook for 1 additional minute. Remove the shrimp from the pan. Add in the garlic and crushed red pepper and cook for 30 seconds. Add in the lemon juice, lemon zest and white wine. Cook for 1 minute then add in the spaghetti squash and shrimp. Toss well before serving and top with Parmesan cheese.
From cookingmadehealthy.com


EGGPLANT PARMESAN SPAGHETTI SQUASH BOATS - KARA LYDON
2019-02-28 Instructions. Preheat oven to 400 degrees F and line baking sheet with parchment paper. Brush cut sides of squash with olive oil and season with salt and pepper, to taste. Place squash (cut side down) onto baking sheet and bake for 40-50 minutes, or until tender. Remove from oven and let cool.
From karalydon.com


RECIPES > CHEESE > HOW TO MAKE SPAGHETTI WITH SHRIMP AND …
1 1/2 lb Medium sized shrimps 1 Eggplant (1 pound) 4 T Olive oil 1 T Finely chopped garlic 4 cn Imported crushed tomatoes 1 t Honey 1/4 t Hot red pepper flakes
From mobirecipe.com


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