Vodka Spaghetti Squash with White Wine Shrimp

Pour 3/4 cup of boiling water over the cashews and let sit for 10-30 minutes.

Using a fork, stab holes around the outside skin of the spaghetti squash. Microwave for about 7 minutes to start, then open the microwave and re-stab that squash with a fork to let out steam. Microwave for another 5-8 minutes (this will depend on the size of your squash. If it is still very hard after 7 minutes it will need at least another 7. If it is getting soft at the halfway mark then you’ll only need to microwave it for another 4-5 minutes). You’ll know it’s done with the fork can easily pierce through all sides of the squash. Once the squash is done, cut it in half lengthwise to cool.  

Meanwhile, peel and finely dice the onion. Heat a large skillet over medium-high heat with 1 tbsp of olive oil. Add the onions and cook for 5-8 minutes, stirring occasionally, until translucent and beginning to brown. Add in the minced garlic, oregano, smoked paprika, red pepper flakes, and tomato paste. Turn the heat to medium and cook for another 5 minutes, stirring the tomato paste frequently (its ok if brown bits form to the pan). Next, add the vodka. Stir the mix with a spoon to scrape up all the brown bits from the bottom of the pan. Cook for about 3-4 minutes. Next add in the canned tomatoes and stir. Cook for another 5-10 minutes on low heat. 

To a large food processor or blender, add the cashews that have been soaked with the water they were soaking in. Blend for 2 minutes until creamy. Next, add the tomato mix and blend until smooth. 

Add the mix back into the large pan and cook for a few minutes on low. Taste for seasoning and adjust salt/pepper accordingly.

While the sauce simmers, scoop out the inside seeds of the spaghetti squash with a spoon. Next, take two forks and shred the squash flesh into “spaghetti”. Add the shreds into the simmering sauce. Next, add the cheeses and stir. Add spinach and stir for 3 minutes until wilted. Taste for seasonings. 

For the shrimp:

Heat the oil in a skillet over high heat.

Pat shrimp dry with a paper towel. Add shrimp in a single layer to the pan. Sprinkle it with salt, pepper, and garlic powder. Cook for about 90 seconds and then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt and pepper. Cook for another 90 seconds, then add the white wine. Let simmer for another minute and turn off the heat. You will know the shrimp is fully cooked once it has just turned light pink. Enjoy!