CREAMY SHRIMP & MUSHROOM SPAGHETTI SQUASH
PREP TIME: 20 MINUTES
COOK TIME: 45 MINUTES
MAKES: 6 SERVINGS
1 spaghetti squash (about 4 lbs), cut in half and seeded
4 T olive oil, divided
1/4 cup white wine
6 ozs cream cheese, softened
3/4 cup milk
1/2 t salt
3 garlic cloves, peeled and minced
12 button mushrooms, sliced
3/4 lb medium cooked shrimp
1/8 t red pepper flakes
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
2. Add 3/4 t olive oil to each half of squash and spread around the inside and on edges using a pastry brush. Place squash face down on a baking sheet and bake for 45 minutes.
3. After squash has been in the oven for 25 minutes, make the sauce: in a small saucepan over medium heat, add wine. Cook for 3 minutes to reduce. Add cream cheese and milk, whisking frequently until mixture is smooth and begins to simmer.
4. Stir in salt, remove from heat, and set aside.
5. In a medium skillet over medium heat, add remaining olive oil. Add garlic and mushrooms. Cook until mushrooms are tender; add shrimp and red pepper flakes. Cook just until shrimp are heated through.
6. Remove squash from oven, flip over, and break apart with a fork. Divide shrimp and mushrooms evenly between squash halves and serve with cream sauce.
Gather Ingredients.
Preheat oven to 400°F. Line a baking sheet with aluminum foil. Add 3/4 t olive oil to each half of squash and spread around the inside and on edges using a pastry brush. Place squash face down on a baking sheet and bake for 45 minutes.
After squash has been in the oven for 25 minutes, make the sauce: in a small saucepan over medium heat, add 1/4 cup white wine. Cook for 3 minutes to reduce.
Add 6 ozs of softened cream cheese. Add 3/4 cup milk.
Whisk frequently until mixture is smooth and begins to simmer.
Stir in 1/2 t of salt, remove from heat, and set aside.
In a medium skillet over medium heat, add remaining 2 1/2 T of olive oil.
Add 3 peeled and minced garlic cloves. Add 12 sliced button mushrooms and cook until mushrooms are tender.
Add 3/4 lb of medium cooked shrimp.
Add 1/8 t of red pepper flakes. Cook just until shrimp are heated through.
Remove squash from oven, flip over, and break apart with a fork. Divide shrimp and mushrooms evenly between squash halves and serve with cream sauce.
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This looks amazingly delicious and healthy. I do have a question. Every time I have tried to use spaghetti squash, the dish turns out so watery. What is the trick to avoiding that issue?
I’ve never had that happen with spaghetti squash. Wish my mother were around and I’d ask her if it ever happened to her–she grew and baked lots of it. Hmmm, have you tried baking it exactly the way Ashley shows to do it in today’s recipe?
You might be cooking it too long Winnie. I’ve had it get really mushy if I cook it too long.
A gluten free recipe, woo hoo! Thanks, looks deliciouss.
I love spaghetti squash and am always looking for new recipes. I am going to make this tonight! Thank you for sharing!
This looks great! Will try tonight but only have chicken … do you think that will work? Any suggestions? Thank you so very much.
Of course chicken would work!
Thanks, again … hope you have a good weekend!
And you too! Let us know how your chicken dish turns out.
I grew spaghetti squash , need to eat gluten free, so will try this recipe as it sounds delicious! I may use ham instead of the shrimp, as that is what I have in the fridge. Thanks!
Oh yummy! We love spaghetti squash! This sounds like a delicious pasta alternative. We will definitely be trying this. The different meat options make it a nice change.
Looks absolutely delicious!! Will try! Thank you