Sep 28 2015

Roasted Spaghetti Squash with Spicy Lemon Shrimp

by Kathryn Budig



Slap Ya Mama Good!


I had a long, full weekend of work and travel and found myself staring into space in my bathrobe once I returned home, wondering what I was going to eat for dinner. I was so tired that I thought I’d have a dinner of broth and call it a day, but got a wave of inspiration when I started thinking about spaghetti squash, capers, and shrimp. I threw on some clothes and made a quick run to the market, and whipped up this delicious dish for dinner. I received such a huge response from my social media post on the meal that I decided to write it up to share with you all. This hasn’t been recipe tested (I just made it a few nights ago), but these are pretty good guesstimates that should help you pull off a fantastic dinner! Enjoy:)


Roasted Spaghetti Squash with Spicy Lemon Shrimp


1 spaghetti squash, roasted

1 pound shrimp, peeled

3 tablespoons lemon olive oil*

1 tablespoon Slap Ya Mama Cajun Seasoning**

1 teaspoon garlic powder

5 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon black pepper (fresh cracked if possible)

1 teaspoon sea salt

1 bunch dandelion greens, rough chopped

3 cups cherry tomatoes, halved

3.5 oz jar capers, drained

3 tablespoons extra virgin olive oil

2 teaspoons red pepper flakes

2 tablespoons chives, finely chopped

1/4 cup italian parsley, rough chopped

sea salt and black pepper to taste


*Use regular oil plus the juice of 1-2 lemons if you don’t have lemon oil

**If you can’t find Slap Ya Mama, up the garlic powder and add cayenne pepper to your liking


Combine 3 tablespoons lemon olive oil, paprika, Slap Ya Mama, garlic powder, minced garlic, black pepper, and sea salt. Place shrimp in a shallow bowl and cover with the marinade. Let sit for 20 minutes to an hour.

Preheat oven to 375F°. Poke small holes all around your squash with a parring knife and place onto a baking sheet. Roast for 1 hour. Remove from the oven and slice in half lengthwise. Remove the goop and seeds, then drag a fork along the meat to pull out the strands (this sucker can be pretty hot, so I’d do this with oven mitts on). Transfer to a large serving bowl.

In a separate baking sheet (or the same if you move the squash to one side), mix your tomatoes, 2 tablespoons olive oil, red pepper flakes, capers, and sea salt to taste (about a teaspoon). Layer evenly on a baking sheet and roast for 30-40 minutes.

Toss 1 tablespoon olive oil with dandelion greens over medium heat in a sauté pan for 30 seconds-1 minute or until slightly wilted.

Bring a grill pan to high heat. Pour shrimp and it’s marinade onto the screaming hot pan and spread evenly. Don’t touch them for at least 4 minutes. Flip them and let grill for another 4 minutes or until well charred on each side.

Combine everything (squash, tomatoes, shrimp + it’s sauce, dandelion greens) into a large bowl and toss well. Garnish with chives and parsley.