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Spaghetti Squash with Shrimp https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-crevettes-1807.jpg PT30M PT25M PT55M
Thaw and shell the shrimp. Set aside. Prick the squash in different places and microwave on High for 5 min. Cut the squash in two lengthwise and remove the seeds. Continue cooking for approximately 10 min. per half. Detach the flesh with a fork and remove the strands. Set aside. In a saucepan, heat the butter and sauté the green onion and fennel bulb. Add the shrimp and fennel leaves, and continue cooking for approximately 2-3 min. Sprinkle with flour and add the milk, a little bit at a time, stirring constantly. Cook on low heat until the sauce thickens. Season to taste. Pour the sauce on the squash strands. Sprinkle with Parmesan cheese, if desired.
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1 bag (340 g) frozen uncooked shrimp 3 1/2 lbs (1 1/2 kg) spaghetti squash 1 Tbsp. (15 mL) butter 2 green onions, minced 1 fennel bulb diced 1 Tbsp. (15 mL) fennel leaves 2 Tbsp. (30 mL) flour 2 cups (500 mL) milk To taste Salt and pepper grated Parmesan cheese (optional)
Spaghetti Squash with Shrimp

Spaghetti Squash with Shrimp

Rate this recipe
4 Votes
4
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 bag
    (340 g)
    frozen uncooked shrimp
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  • 3 1/2 lbs
    (1 1/2 kg)
    spaghetti squash
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  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    green onions, minced
  • 1
    fennel bulb diced
  • 1 Tbsp.
    (15 mL)
    fennel leaves
  • 2 Tbsp.
    (30 mL)
    flour
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  • 2 cups
    (500 mL)
    milk

  • To taste Salt and pepper

  • grated Parmesan cheese (optional)
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Imprimer ma sélection

Preparation

Thaw and shell the shrimp. Set aside.

Prick the squash in different places and microwave on High for 5 min. Cut the squash in two lengthwise and remove the seeds.

Continue cooking for approximately 10 min. per half.

Detach the flesh with a fork and remove the strands. Set aside.

In a saucepan, heat the butter and sauté the green onion and fennel bulb. Add the shrimp and fennel leaves, and continue cooking for approximately 2-3 min. Sprinkle with flour and

add the milk, a little bit at a time, stirring constantly. Cook on low heat until the sauce

thickens. Season to taste. Pour the sauce on the squash strands. Sprinkle with Parmesan cheese, if desired.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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