Spaghetti Squash Patties Topped With Shrimp
I never really know how to start an introduction to my recipes. I love shrimp. I recently learned to love spaghetti squash. I combined the two to make this recipe. At the bottom of this post you’ll find some other spaghetti squash recipes linked up. Enjoy!
Makes about 17 patties.
1 medium spaghetti squash – about 3 lbs
2 tablespoons ground golden flaxseed + 6 tablespoons water
1 tablespoon almond flour
1 lb shrimp, peeled and de-veined
¼ cup ghee, butter, bacon fat, or coconut oil
2 cloves of garlic, chopped
½ tablespoon onion powder
½ tablespoon parsley
- Preheat oven to 425 degrees.
- Cut the spaghetti squash in half, length-wise. Use your best knife for this because it will be tough to cut through. If your knife can’t cut through the squash while it’s raw, bake it whole for about 10 minutes, then try cutting through it. OR following these fun directions from The Clothes Make The Girl.
- Remove the seeds. Put the squash, open side down, on a baking sheet, and bake for about 25 minutes.
- Once the squash is done (the insides will be a deeper color than when it was raw), remove from the oven and turn the temp down to 375 degrees.
- Mix the flaxseed and water in a large bowl.
- Scrape the inside of the squash with a fork so that the strands look like spaghetti. Put all of that, plus the almond flour, in the bowl with the flaxseed.
- Form the spaghetti squash mixture into patties and press flat onto a silicone or parchment paper lined baking sheet – you will probably need two sheets for it.
- Bake for about 40 minutes, or until the squash is crispy.
- Put the shrimp, cooking fat, garlic, onion, and parsley in a pan on the stove, and saute until the shrimp is done (about 3-5 minutes).
- Put 2-3 shrimp, plus some of the buttery juices, on top of each patty and serve.