Spaghetti Squash with Shrimp and Cherry Tomatoes
60 min
Under an hour
Gurkerl Küche
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.
20 min
Under an hour
