Beazell's Cook Book

Shrimp & Peppers w/ Spaghetti Squash

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Shrimp & Peppers w/ Spaghetti Squash  




1 small or 1/2 large spaghetti squash

1 tablespoon extra-virgin olive oil

1 pound medium shrimp, peeled and deveined

2 teaspoons garlic, chopped

1 small red bell pepper, chopped

1 small green bell pepper, chopped

2 teaspoons Beazell's Cajun Seasoning

1/2 cup chicken broth

1/2 cup white wine (optional – or increase chicken broth by 1/2 cup)

1/4 cup lemon juice, squeezed fresh

Optional – Parmesan Cheese



Halve your spaghetti squash and remove any seeds. Use a fork to poke holes both on the inside and outside of the squash. Roast in the oven at 375 degrees until softened and just about to turn brown. Depending on the size of you squash, it should take 30 to 40 minutes.

While the squash is baking, in a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the garlic, shrimp, bell peppers, Beazell's, chicken broth and white wine. Sauté two minutes or until shrimp are barely pink.

Remove the squash and use a spoon to scrap out the inside. It will look like spaghetti strands. Add the spaghetti squash meat to the shrimp and pepper mixture. Cover and cook for about 3 to 4 more minutes until warmed through. Drizzle the lemon juice over the shrimp and spaghetti squash and serve. This can be garnished with parmesan cheese.


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