My lovely sister sourced a paleo staple the other day – “spaghetti squash” that we have never before seen in Brisbane. How exciting. I have read so many recipes for this low carb alternative to pasta but have never been able to try. And because she paid $6.50 for one vegetable (six times the price of a packet of a pasta!) I wanted to make something memorable – here is what I came up with – Lemony Garlic Prawns with Roasted Vegetables on a bed of Spaghetti Squash. Outstanding!
. 300 g packet frozen, ocean caught (from Australian waters) raw prawns, thawed
. 1/2 cup olive oil
. Zest and juice of a lemon
. 2 garlic cloves, minced
. 2 zucchini, thinly sliced
. 3 small yellow squash, thinly sliced
. 250 g cherry tomatoes
. 1/2 onion, finely chopped
. 1 tspn garlic powder
. Olive oil to drizzle over veg
. Sea salt and freshly ground pepper
. 1 spaghetti squash
. Large handful mixed rocket and baby spinach leaves
. Parmesan cheese to serve, optional
1. Marinate prawns in olive oil, lemon juice and zest, garlic, salt and pepper an hour before cooking time. Set aside in fridge.
2. Combine zucchini, squash, tomatoes, onion and garlic powder on a baking tray lined with baking paper and drizzle liberally with olive oil
3. Roast for 20 – 30 min in a hot oven (180dc) until tender and cooked to your liking.
4. Meanwhile, cut squash in half and microwave for 10 – 12 min until tender
5. Remove seeds and turn into spaghetti by scooping out flesh with a fork
6. Mix ‘spaghetti’ with roasted vegetables, salad leaves and prawns until well combined. Grate over a little Parmesan, if desired.
I found this a really tasty dish. The only thing I would say is that it is definitely tastier than it looks and next time I might try putting the spaghetti squash on paper towel so it doesn’t have such a ‘wet’ consistency – otherwise it was a great way to eat seafood with a host of different vegetables – very yummy indeed!