Shrimp Spaghetti Squash

Recipe from Lavinia Todor


1 large spaghetti squash
¼ tsp pepper
¼ tsp salt
1tsp garlic powder
1 tsp olive oil

1 tbs olive oil
1 cup tomatoes
1 cup tomato sauce
1 cup mushrooms
1 cup peppers
2 cups shrimp
½ cup onion
1 tbs minced garlic
½ tsp Club House -La grille Smoked Apple Wood Spice (substitute with other preferred spice)
½ tsp salt &pepper (to taste)
1 tbs fresh parsley, chopped
½ cup shredded mozzarella cheese


  • Preheat oven to 375 degrees.
  • Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan.
  • Bake for 40-60 minutes or until squash is able to pull away from sides in strands. After 40 minutes, check for doneness and continue cooking as needed.
  • As the squash cooks, prepare the sauce.
  • In a medium to large sauté pan, place two tablespoons of the oil, add shrimp and cook for several minutes.
  • Once the shrimp are pink, place in a bowl and set aside.
  • Keep leftover shrimp oil in the pan and add the minced garlic,mushrooms ,onion, red pepper and cook until mushroom sautés.
  • Add tomatoes (and tomato sauce if using), shrimp, applewood spice, garlic powder, salt and pepper and stir. Bring to a simmer and cook for five minutes or until slightly thick. Stir in the parsley and let stand for a minute.
  • When the squash is ready and you have pulled the flesh from the skin, place the cooked squash in a large bowl and mix in the sauce to the consistency you prefer.
  • Fill up the squash shells and top off with cheese (as much as desired). Broil in the oven until cheese is melted.
  • Top with parsley and enjoy!