Pesto Spaghetti Squash with Sundried Tomatoes, Goat Cheese, and White Wine Shrimp
Pesto Spaghetti Squash with Sundried Tomatoes, Goat Cheese, and White Wine Shrimp
Servings
4
Ingredients
- 1 large spaghetti squash
- ¼ cup of sun-dried tomatoes
- 1 15 oz can artichoke hearts
- ¼ cup of goat cheese (about 2 oz)
- ¼ cup of shredded parmesan cheese (or more to taste)
- Salt and pepper to taste
For the Shrimp
- 1 lb of shrimp, peeled and deveined (if cooking for 1, just get 1/2 lb.)
- 1 tbsp of olive oil
- 1 clove of garlic, minced
- ¼ white wine (can sub. with lemon juice)
- Salt and pepper
For the Pesto
- 1 cup of fresh basil, packed (about 1 oz)
- 1-2 cloves of garlic
- ⅓ nuts (walnuts, pine nuts, almonds etc)
- 1 tsp of honey
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
For the Spaghetti Squash
Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.
Add the spaghetti shred into a medium sized pot over low heat on the stove top. Add the canned artichokes that have been cut in half. Add the sun-dried tomatoes that have been drained and chopped. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough pesto sauce to coat. Taste for seasonings and adjust accordingly.
For the Shrimp
Heat the oil in a skillet over high heat. Meanwhile, pat the shrimp dry with a paper towel. Add shrimp in a single layer to the pan. Sprinkle it with salt and pepper. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.
Season the other side with salt, pepper, and add in the minced garlic. Cook for another minute. Add in the wine and cook for about 1-2 minutes until it has reduced then turn off the heat.
For the Pesto
In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil. Enjoy!
Shopping List
Produce
- 1 large spaghetti squash (*if you can't find a spaghetti squash you can substitute with zucchini "noodles")
- 3 garlic cloves
- 1 cup fresh basil
Canned
- 1 15 oz can artichoke hearts
- Jar of sun-dried tomatoes packed in oil
- Nuts (walnuts, pine nuts, pistachios, cashews, any type you have)
Seafood
-
1 lb. of medium-sized shrimp, peeled and deveined. If cooking for 1 just get 1/2 lb.
(*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
*Option to substitute with chicken, tempeh, or protein of choice.
Dairy
- ¼ cup goat cheese (or feta)
- ¼ cup shredded parmesan (or mozzarella) *if dairy free you can omit or use your favorite vegan cheese
Alcohol
- ¼ cup of any white wine (can sub. with lemon juice)
Pantry Staples
- Honey (or maple syrup or agave)
- Olive oil
- Salt & pepper
Equipment Needed
- One large skillet
- Food processor or blender
- Medium sized pot
- Knife/cutting board
- Microwave
