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Seafood Pasta!

June 25, 2014

Sometimes you just need pasta. Or something with a vague resemblance to pasta. And that’s when you pull out the spaghetti squash. Yes, I know it’s a winter squash and your guess is as good as mine as to how I can buy it in June. Let’s not look a gift horse in the mouth!

Seafood “Pasta” (serves 2)

  • 1 medium spaghetti squash
  • 1 bag uncooked seafood mix (mussels, calamari, squid, shrimp)
  • 1 bunch swiss chard, chopped
  • 1 can diced tomatoes
  • 1 onion, diced
  • 1 or 2 cloves of garlic, diced
  • No sodium chicken or veggie broth
  • Havarti, shredded (optional)
  • Salt and pepper to taste

Preheat your oven to 425 degrees. Cut the squash in half length wise and scoop out the guts. Sprinkle with salt and pepper, place cut side down on a baking sheet and throw in the oven for about half an hour.

Meanwhile, add a glug or two of broth to a large frying pan and cook the seafood in it for about ten to fifteen minutes then remove from the heat and place into a bowl. Pour the majority of the broth away leaving some coating the bottom of the pan. Add the onion and garlic to the pan and stir until fragrant. Add in the tomatoes only (no juice) and the chard. Cook until the chard is wilted, about five minutes. Using a slotted spoon, add the seafood back into pan and turn the heat to low.

When your squash is cooked, shred one half into a mixing bowl.  Add the seafood mixture, toss to combine, then plate and move onto the other half. Sprinkle a bit of cheese on top if desired before serving.

Done and done! Perfect for a rainy day like today. Enjoy!

From → Recipes

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