Since I didn’t actually have leftovers from my tomato recipe, I ended up cooking both at the same time, so I will give you directions for that. If you do have leftover tomatoes, just stick them in the oven while the squash is cooking for about 20 minutes to reheat them. Then, add shrimp as described below.
Spaghetti Squash Recipe with Roasted Tomatoes and Shrimp Photo Tutorial
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1 Spaghetti Squash
3 tablespoons oil, coconut or olive
1 large clove garlic, crushed and chopped
1/2 tsp dried thyme
1 pinch dried basil
1 lb shrimp, cleaned
salt & pepper
Step 1: Preheat oven to 375°F/190°C
Step 2: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Sprinkle about a half tablespoon of oil and some salt & pepper on the inside each half of the squash (so 1 tablespoon oil total for the entire squash). Place in a baking dish with the inside of the squash facing down.
Step 3: Slice each tomato into 8 pieces.
Step 4: In a second baking dish, add sliced tomatoes, 2 tablespoons oil, chopped garlic, thyme, and basil. Top with a sprinkle of salt and pepper.
Step 5: Cook both items together in the oven for about an hour. About 5 minutes before you take the tomatoes out of the oven, add the shrimp to the tomato mixture and cook until the shrimp are done.
Step 6: Take the squash out of the oven and scrape out the inside with a fork. Top with tomato & shrimp mixture. Serve and enjoy!