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Veggie Spaghetti With Alabama Gulf Shrimp
Courtesy of epicurious
Servings: 4
Prep Time: 15 Min. Cook Time: 50 Min. What you need:
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+ 1 large (or 2 small) spaghetti squash
+ 1 Tbsp. olive oil + 1 yellow onion, peeled and chopped + 6 cloves garlic, peeled and finely chopped + 4 tomatoes, coarsely chopped + 1 tsp. sugar + 1 tsp. coarse sea or kosher salt + 12 fresh basil leaves, cut into thin strips + 8 dried whole chiles de árbol + 24 large raw Alabama Gulf shrimp, peeled and deveined + 2 1/2 c. kale, chopped What to do:
1. Pierce the squash with a large-pronged fork in several spots. Microwave the squash on high for 15 minutes, or until it feels soft to the touch. Let cool for 5 minutes. Cut the squash in half lengthwise; remove and discard seeds. With a fork, scrape spaghetti squash into a bowl and set aside.
2. In a large sauté pan, warm the oil on medium heat. Add the onion and garlic and sauté until the onions are clear and the garlic is slightly browned, about 6 minutes. Add tomatoes, sugar, and salt. Cover with a lid and cook for 10 minutes. Turn the heat to low, add the basil and chiles, and continue cooking for 8 to 10 minutes. Add shrimp, increase the heat to medium, and cook for 5 minutes. Add kale on top of the sauce mixture, cover the pan, and cook for 5 more minutes. The shrimp should be pink and the kale wilted. 3. Place 1 1/2 cups of the cooked spaghetti squash on the plate and top with the tomato/shrimp sauce. From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Jane Battle Age 10 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com Nutritional information:
Calories: 167; Total Fat: 5g; Total Carbs: 24g; Protein: 10g;
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