Over the summer I grew some spaghetti squash, I have only ever eaten this vegetable simply done as a side dish with a little butter and some salt and pepper. I had however read somewhere that it can be used as a substitute for pasta so I asked my friends on the cooking community at LiveJournal to see if it was true, and they confirmed that it was. I tried it out and came up with prawns and scallops in a cream sauce.
This is how it came out, I added a handful of mange tout to the dish, to add some crunch. It was delicious and worked perfectly as a dish, you could probably use pretty much any pasta sauce with this and it would work. It left me feeling full but not with the over full feeling I often get with pasta.
Spaghetti Squash as Pasta with Prawns, Scallops and Cream Sauce
1 small spaghetti squash
handful of raw prawns, deshelled
1 tsp old bay seasoning
handful of mange tout
2 tbsp creme fraiche
couple of squeezes of lemon juice
Put the prawns and scallops in a Ziploc bag with the old bay seasoning and shake so that the fish is coated. Leave to marinate for up to 24hrs.
Preheat the oven to 200C.
Prick holes in the spaghetti squash with a fork and bake the squash in the oven for about 40-50 mins, until it feels soft.
About 10 mins before the spaghetti squash is ready heat a frying pan with a little oil. Saute the prawns and scallops for about 5 mins, until the scallops are cooked and the prawns have turned pink. Add in the mange tout about 2 mins into cooking the scallops and prawns.
Add a couple of squeezes of lemon juice to the pan and the creme fraiche. Stir until combined and the creme friache has heated through.
Take the seeds out of the spaghetti squash when it has cooked and scrape out the insides into a pasta bowl. Cover with the fish and creme fraiche mixture, and grate some parmesan over the top.
Serve with garlic bread and a side salad.