Buffalo Shrimp Pasta
-Buffalo Shrimp on a bed of paleo pasta-
I was raised on a 'hobby' farm about an hour south of Minneapolis. Each year my parents would grow giant gardens and then preserve the vegetables for the winter months by either canning or freezing the produce. Once the snow melted and the spring came around, we began by tilling the gardens and preparing them for the fruitful months ahead. Next, we would sift through catalogs searching for seeds to order that were both familiar and foreign to our family. Once the seeds arrived we spent hours carefully planting them and tending to the weeds as the sprouts formed and life began to rise from the ground. In order to protect the plants from being over taken, 'weeding the garden' became a weekly chore for the remainder of the summer.
Green beans, tomatoes, onions, carrots, squash, peppers... you name it, we had it. Once it hit mid-summer the produce really began to thrive and continue on this path until the fall arrived. Not only were my brother and I responsible for weeding the garden, now we also had to help pick all of the vegetables so my mom could get them ready to be canned or turned into salsa. I'm sure I complained about all the work I had to do in the garden as a child, but looking back I am so thankful to have learned those great skills that have carried over into my own (much smaller) garden.
However, what I am even more thankful for is that my parents gardens have currently grown to almost double the size that they were 10 years ago & I get to reap the benefits of this. At my request spaghetti squash has been grown at their farm for the past 2 years, and it is awesome! Not that it is hard for me to find this in the city grocers, but it is nice to have a stockpile of them around them house for when a quick, easy dinner is needed.
I doubt my parents expected to be housing over 45 squash at this time in the gardening season, but their shed is full of them! The good thing is that they keep well so we don't have to worry too much about them spoiling. Nevertheless, it's pretty obvious that incorporating much more spaghetti squash into my diet over the next few weeks is inevitable. This is why I have been experimenting in the kitchen to come up with some new, original recipes to use up some of this "Paleo Pasta" and I am more than excited to share this amazing recipe with you today. It is super simple, quick, & has flavor that is out of this world! I bring you... Buffalo Shrimp 'Pasta'
- 1 pkg/16oz. Shrimp
- 1 Spaghetti squash
- 1 red onion, diced
- 1/2C. Franks red hot
- 1/3C. Ghee
- I pkg Goat cheese crumbles
- 1 Bulb of garlic, pressed
- 2Tbsp Olive oil
- S&P, to taste
- Preheat oven to 375 degrees
- Cut the spaghetti squash in half, length-wise, then drizzle with olive oil, salt, & pepper
- Place the squash face down on a baking sheet and place in the oven for 30-40 minutes, depending on the size of the squash
- While the squash is cooking, heat a skillet over the stove
- Add the ghee, onion, and pressed garlic. Let cook for 3-5min. or until onions begin to soften
- Add the shrimp and Frank's red hot to the skillet and cook 5-7 more minutes or until the shrimp are fully cooked
- Remove the spaghetti squash from the oven, be sure to let cool a few minutes before handling
- Once cooled, use a fork the clean out the insides of the squash and place in a bowl
- Top the squash with the buffalo shrimp sauce and garnish with the goat cheese crumbles
This meal is even 21-Day Sugar Detox approved!