In keeping with our Whole30 reset, I made a typical pasta dish for tonight’s dinner using spaghetti squash to replace the ‘forbidden for now’ grain,  and since spaghetti squash is rather bland on its own, I spiced it up with some very zesty grilled shrimp and lots of garlic. I also omitted the Parmesan as per Whole30 regs but it would have added another layer of flavour.  Another thing I learned about spaghetti squash is that to get the longest strands it’s best to cut it  vertically instead of lengthwise.  Who knew?  And it fits better in a modest sized pressure cooker.

One of the main reasons I love the Whole30 focus is that the only things we can eat for the month is protein, fruit and veggies….lots and lots of veggies.

I chose chard as the green vegetable. It was a great alternative to spinach and kale, requiring very little cooking and I love that little extra sweet crunch of the stems.

Warning!  The shrimp are spicy, but I must say, they were the perfect compliment to the squash mixture.  You can dial it down and use another type of hot sauce, or use less but spear a little chunk of shrimp onto your fork then pile on the spaghetti squash and you’ll see what I mean. Perfection!

Bon appétit!

Serves: 4 servings
  • 16 large uncooked shrimp, cleaned and shelled
  • 2 tbsp sriracha sauce
  • 2 tbsp olive oil
  • 4 cloves garlic, pressed or minced
  • 1 tsp spicy Old Bay seasoning (optional)
  • ½ of a 10" spaghetti squash, seeds removed (gives about 4 cups cook squash)
  • ⅓ cup olive oil
  • 4 cloves garlic, pressed or minced
  • 1 tsp dried chili flakes
  • 1 bunch chard, chopped
  • Salt and pepper to taste
  • ½ cup grated parmesan
  • 1.2 cup chopped fresh parsley
  1. In food container or food bag mix the sriracha, 2 tbsp olive oil and 4 cloves of garlic and Old Bay if using.
  2. Add shrimp, mix well with the marinade and set aside in the refrigerator for about 2 hours.
  3. When ready to begin cooking, remove shrimp from marinade and thread onto skewers (4 each) and set aside.
  4. Add 1 cup of water to pressure cooker pot.
  5. Place trivet or steamer base in the pot and place spaghetti squash face down on trivet. Face down or up isn't really important but down means the squash doesn't roll around.
  6. Secure the lid on the cooker and set cooking time to 6 minutes.
  7. I let the pressure release naturally but if you have quick release, cook for 7 minutes instead.
  8. While squash is cooking, heat ⅓ cup oil in sauté pan and gently cook garlic for a minute or two being careful not to scorch.
  9. Stir in chilis, then add the chopped chard, cooking over medium low heat and stirring until chard has wilted.
  10. When squash is ready, remove from cooker and with a fork rake the strands into the same pan as the chard.
  11. Stir to combine, rebalance the seasoning.
  12. Keep warm as you grill the shrimp.
  13. On heated grill, cook shrimp about 2 minutes per side until cooked through, nicely pink with bits of crispy grill marks.
  14. Toss the parmesan and parsley into the squash mixture and plate with scoops of the squash and shrimp.

Inspiration for spaghetti squash recipe thanks to Half Baked Harvest and The Pioneer Woman for the shrimp recipe.

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