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 Bartalini is a Catholic wife, mom, writer and educator. She is the Director of Faith Formation at St. Edward Catholic Church in Palm Beach, FL. 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. Deanna is available to lead retreats and speak at catechist and ministry events.

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  1. Pingback: 7 Quick Takes – Deanna Bartalini

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