Spicy Tomato Basil and Shrimp over Spaghetti Squash

Uncertain what we were in the mood for food-wise, we ventured to the local harris teeter to see what looked appetizing.  This methodology normally leads to us using the most in season/plentiful ingredients at the store, or it leads to us buying junk food just because we're hungry (win-win situation in my eyes).

The tomato sauce/spaghetti squash base from this recipe is out of one of my new favorite cookbooks "The Food and Wine-Lover's Diet" :)  Normally we pan sear some scallops to place atop the tomato sauce/spaghetti squash, however it's October in the Charleston area and thus shrimp is dirt cheap (aka cheaper than chicken breasts and much cheaper than scallops).  So in the spirit of leaving the grocery store with a few more dollars in our pocket and since pink is my favorite color (my neice has informed me that I may turn pink like a flamingo if i eat too much shrimp), we went with the shrimp instead.  Ryan also chose to cook the shrimp with the tomato base and to add some crushed red pepper cuz he knows i like it hott (insert cliche newlywed joke here).  This recipe is also, dare I mention, relatively healthy so you can eat seconds (or thirds in my case) without all the guilt :D 

3-4 Lbs Spaghetti Squash

2 Tbls Extra Virgin Olive Oil

1 Yellow or Sweet Onion

4 cloves garlic (Finely Chopped)

6 Roma Tomatoes (seeded, diced)

1 Tsp Crushed Red Pepper

1/2 Cup White Wine (I used Pinot Gris)

1 1/2 Lbs 51-60 count shrimp (peeled, de-veined)

1/4 C Fresh Chopped Basil

Heat oven to 375. Pierce squash in several areas with a knife and place in baking dish. Bake in the oven for 1 1/2 hours.

Heat a large skillet over med-high. Add the olive oil and the the diced onions. Cook the onions down until translucent. Add the garlic and cook for about 2 minutes until the garlic is fragment. Add the diced tomatoes and season to taste with kosher salt and fresh ground pepper. Add the crushed red pepper. (if you like it hot hook it up but I'd advise you to taste as it cooks, it will get hotter) Reduce heat to med-low and simmer for 15 mins. Raise heat to med-high and add the wine. Let simmer for 1 minute then add the shrimp. Toss the shrimp until just cooked through, 3-4mins. Remove from heat.

Cut the squash in 1/2 and remove the seeds. Use a fork to tease out the stands of squash. Place squash in the center of the plate and top with Tomato and shrimp mixture. Garnish with fresh basil.

Enjoy!