Spaghetti squash and shredded carrots transform this classic bar appetizer into a better-for-you sheet pan dinner. Top it off with tangy blue cheese crumbles to balance out the heat.
Ingredients
- 2 medium spaghetti squash
- 3 tbsp olive oil, divided
- 1 lb raw peeled, deveined large shrimp
- 4 medium carrots, shredded
- ¼ cup hot sauce
- 2 tbsp apple cider vinegar
- ½ (4 oz) container crumbled blue cheese
- 3 green onions, thinly sliced
Steps
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. With a very sharp chef’s knife, cut each squash in half lengthwise. With spoon, scrape out and discard seeds.
- Brush cut-sides of squash with 2 tablespoons oil and place cut-sides down on prepared pan. Poke holes in squash peel. Roast 40 minutes.
- In a medium bowl, toss shrimp and shredded carrots with remaining 1 tablespoon oil. Season with salt and pepper. Scatter shrimp on pan around squash. Roast until shrimp are cooked through, 15 minutes. Remove from oven and turn squash cut-sides up to cool slightly.
- While squash cools, in a large bowl, stir together hot sauce and vinegar. Add shrimp and vegetables. Toss to combine. Season with salt to taste.
- With a fork, scrape squash from peel to separate strands. Divide shrimp mixture among squash. Garnish with blue cheese and green onions.
This recipe is
- Nut-free
- Egg-free
- Wheat-free
Tags
- Guiding Stars
- January 2021