Spaghetti Squash Pasta with Shrimp, Asparagus, and Cherry Tomatoes

Preheat the oven to 350 F. Line two baking dishes with nonstick aluminum foil or coat the foil with nonstick spray. Carefully cut the spaghetti squash in half lengthwise (this may take a little bit of patience since they’re pretty large). Scrape away all the seeds with a spoon and discard the seeds. Drizzle 1 tablespoon olive oil over the flesh of each half of squash, then sprinkle with 1/2 teaspoon kosher salt each. Place one squash half into each baking dish, flesh side down. Bake for 60-65 minutes, until cooked and tender.

After the squash has been in the oven for about 45 minutes, start preparing the shrimp and vegetables. First, steam or blanch the asparagus for 3 minutes and allow it to cool. Once it’s cool enough to touch, cut the asparagus spears into 1-inch pieces, then set aside.

In a large, heavy-bottomed skilled or shallow pot, melt the butter with 1 tablespoon olive oil over medium heat. Add the minced garlic, turn the heat to medium-low, and cook for 1 minute, until the garlic is fragrant but not browned. Add the shrimp, cherry tomatoes and asparagus to the pot, seasoning with freshly ground black pepper, red pepper flakes and 1 teaspoon kosher salt. Turn the heat to medium-high and cook for 4 minutes, stirring often. Add the heavy cream and cook for an additional 2 minutes, until thickened. Then put it on warm until you are ready to serve.

Once the spaghetti squash is out of the oven and cooled, use a fork or large spoon to scrape out the noodle-like flesh and place it into a large bowl for serving.

To serve, first place a pile of spaghetti squash “pasta” on a plate. Spoon a portion of the shrimp and vegetable mixture over the spaghetti squash, making sure to add plenty of the sauce. Serve immediately.

Serves 4-6 people.