I am looking for a recipe using shrimp and spaghetti squash.?

Shrimp Alfredo on Spaghetti Squash

(serves 4)

Ingredients

1 spaghetti squash

1 pound shrimp, shelled and deveined

1 jar salsa

1 cup plain yogurt

1/2 cup half/half

1/2 cup feta cheese

1/2 cup Monterey jack cheese

1/2 cup parmesan cheese

2 eggs

2 tablespoon oregano

2 tablespoons sweet basil

salt and pepper to taste

Directions

Preheat oven to 375 degrees.

Cut spaghetti squash in half; microwave for 10 minutes. When squash is done, remove all seeds and shred squash with fork. Place salsa in the bottom of a 8x8 baking dish. Put a layer of squash on top of salsa.

In a blender add half/half, cheeses, eggs, oregano, basil, salt and pepper and blend until smooth.

Pour a layer of half and half mixture over the squash; then a layer of shrimp. Repeat each layer until ingredients are gone; ending with the half and half mixture. Bake until bubbly and brown on top; about 20 to 30 minutes.

Greek-Style Shrimp and Spaghetti Squash

1 spaghetti squash

1/4 cup olive oil

2 garlic cloves, crushed

1 1/2 pounds shrimp, peeled and deveined

2 tablespoons lemon juice

2 teaspoons dried oregano leaves

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 pound watercress

2 tomatoes, seeded and chopped

1 cup crumbles feta cheese

1/2 cup pine nuts

Prick spaghetti squash with a fork and place in a large kettle. Cover with water and bring to a boil. Reduce the heat and simmer, covered, for 45 minutes. Drain and slice the squash in half. Remove the seeds and cool.

Heat olive oil in a skillet over medium heat and saute crushed garlic cloves. Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper. Cook, stirring constantly, for 3 to 4 minutes. Add watercress, chopped tomatoes, crumbled feta cheese, and pine nuts. Stir until well heated, about 2 minutes.

Scrape the squash lengthwise to separate the strands. Pour the shrimp mixture over the squash to serve.

Spaghetti Squash with Mushrooms & Shrimp

6 Servings

1.00 Spaghetti squash, about 2 lb

4.00 oz Fresh mushrooms

1.00 lb Medium shrimp

2.00 T Margarine, divided

1.50 T Flour

0.75 c Milk, 2% (low fat)

1.00 T Dry sherry

0.50 c Grated parmesian cheese

Fresh ground black pepper

0.25 c Corn flake crumbs

Boil shrimp with seasonings, let cool then peel and devein. Cut

shrimp into small pieces, or shread. Set aside.

Weigh squash, determine microwave time at 6 minutes per pound. Place

squash, whole, on a glass pie plate. Microwave on high for 2 minutes;

pierce rind in 4-6 places with an ice pick. Turning squash over,

halfway through cooking, microwave on high for the time determined.

Let stand while preparing the rest of the recipe.

Place mushrooms in a 2-cup glass measure; cover with vented plastic

wrap. Microwave on high 1 3/4 minutes. Remove mushrooms and add 1

tablespoon margarine to liquid. Blend in flour with a wire whisk,

then add milk. Whisking midway through cooking, microwave on high for

2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add

cooked mushrooms and shrimp, mix well.

Cut squash in half, remove seeds. Use a fork to scrape strands of

squash from the rind. Place strand in a 1 1/2 qt casserole, pour

mushroom sauce over squash; toss to combine. Place remaining 1

tablespoon margarine in a custard cup; microwave on high 30 seconds,

or until melted. Blend in corn flake crumbs. Distribute over the top

of squash. Microwave on high for 1 minute, or until hot.

This last one was featured on the Dr. Phil Show:

Spaghetti Squash Shrimp Alfredo

Preheat oven to 375 degrees.

Needed:

1 med spaghetti squash

1 sliced and diced red pepper

1 sliced and diced yellow pepper

1 sliced and diced orange pepper

1 sliced and diced red onion

4 green onions

8 oz container of sliced mushrooms

2 handfulls of snow peas in the pod

water chestnuts optional

1 container Alouette Light garlic and herb cheese

1 12 oz. container fat-free sour cream

cooked shrimp (you can use any meat, shrimp, chicken, beef, but you have to cook it before it goes in the mix)

garlic, salt, pepper (and/or crushed red pepper seeds to make spicy)

olive oil spray

1 oblong metal cake pan sprayed with the olive oil spray

This dish is put together very much like a stir fry with the vegetables served al dente (crisp).

Cut spaghetti squash in half. The inside will look like a pumpkin, so you scrape all the loose squash and seeds out of the middle. Then it will look like a cantaloupe. Spray each half with the olive oil spray, and season with the garlic, salt, and pepper. Turn each half so the cut side is down inside the pan, therefore when it heats up, it steams into itself.

Bake for about 45-55 minutes or until it is fork tender, where you can puncture the outside of the hull and it's soft in the middle.

While the squash is in the oven, put all the peppers, onions, mushrooms, chestnuts and pea pods into a large pan and saute on med/high heat. Before the onions turn transparent, stir in the cheese and sour cream together into the mixture, and add the shrimp (tails on or off, your discretion) last. Let simmer on warm, stirring intermittently. Depending on how crisp you like your vegetables, this will take about 20 minutes to cook.

When the squash is done, use a glove to turn over. Be careful: These will be hot on the inside and steam up, so let them cool a little bit before you try to handle them. When they are cooled, use a fork and pull from the outer part of the shell to the inside and the squash will string out like spaghetti.

Place on a plate. Optional: top the squash with mozarella or some kind of shredded cheese. Then top with the cheese/veggie/shrimp mixture that was being sautéed.

You can also use a tomato sauce over the squash like regular spaghetti, or just salt, pepper and parmesean cheese, or just use your imagination and serve with a salad.

Makes approximately 6 servings.

ok i got this from dr phils wife on the show i tried it and like it because i do not eat pasta any more i hope you like it i did

Spaghetti Squash Shrimp Alfredo

Preheat oven to 375 degrees.

Needed:

1 med spaghetti squash

1 sliced and diced red pepper

1 sliced and diced yellow pepper

1 sliced and diced orange pepper

1 sliced and diced red onion

4 green onions

8 oz container of sliced mushrooms

2 handfulls of snow peas in the pod

water chestnuts optional

1 container Alouette Light garlic and herb cheese

1 12 oz. container fat-free sour cream

cooked shrimp (you can use any meat, shrimp, chicken, beef, but you have to cook it before it goes in the mix)

garlic, salt, pepper (and/or crushed red pepper seeds to make spicy)

olive oil spray

1 oblong metal cake pan sprayed with the olive oil spray

This dish is put together very much like a stir fry with the vegetables served al dente (crisp).

Cut spaghetti squash in half. The inside will look like a pumpkin, so you scrape all the loose squash and seeds out of the middle. Then it will look like a cantaloupe. Spray each half with the olive oil spray, and season with the garlic, salt, and pepper. Turn each half so the cut side is down inside the pan, therefore when it heats up, it steams into itself.

Bake for about 45-55 minutes or until it is fork tender, where you can puncture the outside of the hull and it's soft in the middle.

While the squash is in the oven, put all the peppers, onions, mushrooms, chestnuts and pea pods into a large pan and saute on med/high heat. Before the onions turn transparent, stir in the cheese and sour cream together into the mixture, and add the shrimp (tails on or off, your discretion) last. Let simmer on warm, stirring intermittently. Depending on how crisp you like your vegetables, this will take about 20 minutes to cook.

When the squash is done, use a glove to turn over. Be careful: These will be hot on the inside and steam up, so let them cool a little bit before you try to handle them. When they are cooled, use a fork and pull from the outer part of the shell to the inside and the squash will string out like spaghetti.

Place on a plate. Optional: top the squash with mozarella or some kind of shredded cheese. Then top with the cheese/veggie/shrimp mixture that was being sautéed.

You can also use a tomato sauce over the squash like regular spaghetti, or just salt, pepper and parmesean cheese, or just use your imagination and serve with a salad.

Makes approximately 6 servings.

Cut squash in half. Lay cut side down on a greased baking sheet and bake until soft. Remove squash pulp into strings and set aside. Put 2-3 tablespoons of butter in sauce pan until just melted and add 2-3 tablespoons flour until you have a paste. Add 2 cups of milk and l bottle of clam juice and cook till thickened. Then, put squash in a greased baking dish, pour white sauce onto squash and lay pre-cooked shrimp on top. Add shredded cheese (your favorite)a nd bake at 350 degrees until bubbly and cheese melted. Salt and pepper to taste.

Orzo Pasta salad: Orzo pasta salad Corn diced roma tomatoes feta cheese pink onion chopped italian vinegarette combination till all of it tastes good and wala, a tremendous delish pasta salad. somewhat of shop offered Italaian dressing for those pasta salads make up this vinegariette: Cowboy French dressing: one million one million/2 cups apple cider vinegar 3 tbsp sugar one million/8 cup horseradish 3 cups plus 2 tbsp veggie oil one million/4 cup finely chopped pink onion one million/8 cup worcestershire sauce 3/4 tbsp dijon mustard place each thing however the oil in a nutrition processor, and combine. Slowly upload the oil till emulsified. save in an air tight field. combination with ranch dressing for a creamy French dressing for salads or to dip fries in. Or prepare dinner up some spgatti, drain and funky. Then toss with iced tomatoes, onions, olives, feta cheese, cucumbers and itallian dressing.

Try these sites: TheBestLife.com, Allrecipes.com, EatBetterAmerica.com, lowcarbluxury.com..... Or you can just goggle for recipes. They have some awesome recipes there. But, if you find the recipes, I would love to try it for myself......seriously! Thats an interesting combination.