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Spaghetti Squash with Shrimp and Cherry Tomatoes
(0)
60 min
Under an hour
Gurkerl Küche
Genießen Sie eine leichte und gesunde Alternative zu klassischer Pasta: Spaghettikürbis mit saftigen Garnelen und aromatischen Kirschparadeisern. Dieses Low-Carb-Gericht besticht durch seine feinen Kräuteraromen und die einzigartige Textur des Kürbisses, der beim Garen in zarte Fäden zerfällt. Eine ideale Wahl für ein schnelles, nährstoffreiches Abendessen, das Urlaubsflair direkt in Ihre Küche bringt.
Ingredients
Preparation method
Ingredients overview
- 400 g spaghetti squash (approx. ½ piece)
- 150 g shrimp (raw and peeled)
- 100 g cherry tomatoes (approx. 10 pieces)
- 2 cloves garlic
- 15 ml extra virgin olive oil (approx. 1 tbsp)
- 8 g lightly salted butter (approx. 1 tsp)
- 1 handful fresh herbs (thyme, oregano, rosemary)
- 1 handful fresh basil
- 150 g organic lemon (approx. 1 piece)
- 1 pinch freshly ground black pepper
- 1 pinch fine iodized table salt
Preparation and Baking
Halve the spaghetti squash and remove the seeds with a spoon. Fill the squash halves with fresh herbs (thyme, oregano, rosemary) and butter. Cover with aluminum foil and bake in a preheated oven at 160°C (convection) for approx. 45 minutes. After baking, scrape out the flesh with a fork to create fine 'spaghetti' strands.
Prepare Shrimp and Tomatoes
Wash and halve the cherry tomatoes, finely chop or press the garlic. Heat the olive oil in a deep pan, add the garlic and the (cleaned) shrimp. Sauté briefly, then add the tomatoes and season with salt and pepper. Fry for another 2 minutes, finally fold in the squash spaghetti and mix everything well.
Serving
Arrange the dish on plates and garnish with fresh basil leaves and a lemon wedge. Serve immediately.
Chef's tip
For a more intense aroma, you can briefly marinate the shrimp in some lemon juice and olive oil before frying.
Nutritional values
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