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Spaghetti Squash Shrimp Scampi

Ingredients

  • 1 large spaghetti squash halved and seeds removed
  • 4 tablespoons olive oil--reserve one tablespoon
  • 3 anchovies from a can
  • 4 garlic cloves minced
  • 1 cup Pinot Grigio
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 2 tablespoons butter
  • 1- quart vegetable broth
  • 2 pounds frozen cleaned, and deveined shrimp
  • Juice of one lemon
  • 2 tablespoons basil leaves
  • Salt and ground pepper to taste
  • Shredded parmesan cheese for garnish optional

Instructions

  • Pre-heat oven to 400 degrees. With the reserved tablespoon of oil, rub oil into each half of the spaghetti squash. Place squash halves on a large cookie sheet and bake until a fork can be easily inserted into the squash, approximately 45 minutes. Allow squash to sit until it becomes cool enough to handle with your bare hands.
  • Heat two tablespoons of oil in the large frying pan, place anchovies in the pan and cover the pan to prevent initial spattering when anchovies. Anchovies will dissolve into the oil. Lift lid carefully and stir dissolved anchovies to distribute around the pan. Add minced garlic, wine, herbs, butter, and vegetable broth. Allow ingredients to simmer and reduce by half.
  • Add shrimp to the reduced broth and cook until shrimp begins to turn pink and curl into presence shapes. Pour lemon juice over shrimp, add basil, and season with salt and pepper.
  • With a fork, shave the interior of the gourd directly into the pan with sauce. After scraping each half of the squash into the pan, fold ingredients over to mix with pan liquid.
  • Cover with Parmesan if desired and serve hot.