Meatless Friday: Shrimp & Spaghetti Squash


Meatless Fridays at

Shrimp and Spaghetti Squash

shrimp spaghetti squash1 spaghetti squash
2 dozen medium shrimp, cleaned, peeled, etc.
1 onion, thinly sliced
2 cloves garlic
1 tomato, coarsely chopped
Salt, pepper and parsley to taste

Cook the squash.  I usually cut it in half, scoop out the seeds, place it, skin side up, in a lidded saucepan with an inch of water, and boil it for about 20 minutes.  Remove from pan and let cool.  Meanwhile, saute onions and garlic in a bit of olive oil until soft and lightly browned.  While it is cooking, use a fork to remove the spaghetti squash from the shell.  Cook shrimp and then add the tomato.  Add squash and mix until combined.  Add salt, pepper, and parsley to taste.

Note:   I also added about 1/4 cup white wine with the shrimp, but it’s optional.

You can find all our Meatless Friday featured recipes here.

Recipe and photo copyright 2015 Deanna Bartalini


About Author

Deanna G. Bartalini, is a Catholic writer, speaker, and educator. She and her husband Deacon John have two married children and a grandson. Deanna loves teaching about Catholicism and how it fits into our daily lives. She writes at, serves as the editor of the blog, and is a contributor there as well as at Deanna contributed to A Catholic Mom's Prayer Companion published by Ave Maris Press. She has written “Invite the Holy Spirit into Your Life: Growing in Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness and Self-Control” one book in the series of the Stay Connected Journals for Catholic Women published by Our Sunday Visitor. Deanna is available to lead retreats and speak at catechist and ministry events.

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