Sunday I enjoyed a nice yummy lunch of shrimp and pasta, with homemade sauce. Some of you may remember this sauce and ‘pasta’ from the low-carb seminar we had way back in February, but for those of you who are newer or who have forgotten, here is how to make it.
Spaghetti squash spaghetti, made simple:
Take a spaghetti squash and cut it in half lengthwise. Turn the halves upside down and place on a microwave-safe plate or large dish. Microwave on high for 8-10 minutes. Check it for softness. Keep microwaving in 3-4 min increments until it gets to your desired softness where you can easily scrape the squash ‘noodles’ out of the shell with a fork. Once it is at that point, do just that. The noodles will be a little crisper than traditional pasta, but it actually has a fantastic flavor and texture to it that might surprise you.
Spaghetti Sauce (this is the easiest thing you will probably ever make and sooooo good):
7-8 Roma tomatoes (Romas work the best for sauce, but in a pinch another type of tomato probably would do fine too)
pepper, to taste
1. Pour about 1/4 cup olive oil in a sauce pan or skillet. Sautee 2 tsps of minced garlic (or two cloves, minced) along with two stalks of green onions, diced and 1-2 tsp of basil until garlic turns a little brown.
2. Slice tomatoes and quarter them. They don’t need to be cut up really small because they will mash down anyway. Place the tomatoes in the pan and simmer, mashing with a potato masher or other hard flat utensil until it is to your desired consistency.
Cook the shrimp however you like, but with this recipe, keep it simple. The flavors from the sauce and noodles will be the dominant flavors if you do it right. I just sauteed the shrimp in a little olive oil and garlic until they were pink, about 6-8 minutes.