Creamy Shrimp, Spinach, and Artichoke Spaghetti Squash Boats

Creamy Shrimp, Spinach, and Artichoke Spaghetti Squash Boats

Spaghetti squash is one of those intriguing, slightly exotic vegetables that can be baked, steamed, boiled, or microwaved, making it very easy to prepare. You can even turn the “noodles” into traditional pasta and serve them as a healthy, nutritious substitute for the real thing.

In this recipe, roasted spaghetti squash is smothered with a rich and creamy sauce reminiscent of the ever-popular spinach and artichoke dip. Shrimp gives the dish additional texture and taste, making it a filling comfort food for a weeknight dinner. If you roast the squash ahead of time, it only takes minutes to put this meal together! And don’t for get to save, salt, and roast the seeds. They’re delicious.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

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Makes 2 large servings

Ingredients

  • 1 large spaghetti squash
  • ½ cup milk
  • 4 ounces cream cheese, diced
  • 2 to 3 tablespoons shredded mozzarella cheese, plus extra for sprinkling
  • ½ cup marinated artichokes, roughly chopped
  • 2 cups spinach, roughly chopped
  • About 10 pieces of cooked shrimp, roughly chopped

 

Directions

The Spaghetti Squash

  1. Preheat the oven to 400°F.
  2. Prepare a small baking sheet by lining with foil.
  3. Carefully cut spaghetti squash in half, scoop out the seeds and discard.
  4. Spray or rub the inside of the spaghetti squash with olive oil and sprinkle liberally with salt.
  5. Place cut side down on baking sheet and bake for 40 minutes to an hour depending on size of squash. (Insert a knife into the skin to test for tenderness.)
  6. Remove from the oven when tender.

The Filling

  1. Bring milk to a simmer in a large skillet.
  2. Add cream cheese and whisk until melted.
  3. Add shredded mozzarella and whisk until smooth. If the cheese thickens the sauce too much, add a little more milk, one tablespoon at a time to loosen, whisking until smooth.
  4. Add chopped artichokes and spinach, and stir until the spinach is wilted, about 2 minutes.
  5. Mix in cooked shrimp and simmer until heated through, 1 to 2 minutes. Season with salt and pepper to taste.

Assemble

  1. With the tines of a fork, “fluff up” each half of the spaghetti squash by raking across it to create the spaghetti-like texture.
  2. Spoon half of the creamy sauce over each half and serve hot.

 

Recipe adapted from The Kitchen Prep

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