Seafood Spaghetti Squash

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mrsbakerskitchen178.072 months ago3 min read

Welcome all seafood lovers! Dive into a blend of ocean flavors nestled within a roasted spaghetti squash. This delightful dish brings together succulent crawfish, shrimp, and crabmeat in a creamy, herb-infused cheese sauce. It's an easy yet indulgent recipe, perfect for a cozy dinner or an elegant gathering.

Ingredients

🎃 1 large spaghetti squash
🫒 1 tablespoon olive oil
🌶️ 1 teaspoon black pepper

🧈 2 tablespoons butter
🧄 2 cloves garlic, minced
🧀 1 package (5.2 oz) Boursin Garlic & Herb cheese
🥛 1/2 cup heavy whipping cream
🍋 1 teaspoon lemon pepper
🌶️ 1/2 teaspoon paprika
🌿 1/2 teaspoon thyme (optional)

🦀 1 cup cooked crawfish
🍤 1 cup shrimp, peeled and deveined
🦀 1 cup crabmeat
🌿 1 tablespoon Old Bay seasoning
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌿 1 teaspoon Sazon
🌿 1 tablespoon chopped parsley
🍋 Juice of 1 lemon

Instructions

1- Prep the Squash:

Preheat your oven to 300°F (150°C).
Place the spaghetti squash in the oven for about 10 minutes to make it easier to cut.
Remove from the oven, increase the temperature to 350°F (175°C), and cut the squash in half lengthwise. Scoop out the seeds.
Brush the insides with olive oil and sprinkle with black pepper.
Place the squash halves cut-side down on a baking sheet and bake for 40 minutes.

2- Prepare the Seafood:

In a large skillet over medium heat, melt 2 tablespoons of butter.
Add crawfish, shrimp, and crabmeat to the skillet.
Season with Old Bay, garlic powder, onion powder, and Sazon. Stir occasionally until the shrimp are opaque and fully cooked. Remove from heat and set aside.

3- Make the Sauce:

In a separate saucepan over medium heat, melt 2 tablespoons of butter.
Add minced garlic and sauté until fragrant.
Stir in Boursin cheese until melted, then add heavy cream.
Season with lemon pepper, paprika, and thyme (if using). Stir until well combined and creamy.

4- Assemble the Dish:

Using a fork, gently scrape the insides of the baked squash to create spaghetti-like strands.
Pour the cheese sauce over the squash strands, evenly coating them.
Top with the cooked seafood mix.
Drizzle more sauce over the top, if desired.

5- Garnish and Serve:

Garnish with a squeeze of lemon juice and sprinkle chopped parsley on top.
Serve hot and enjoy this creamy seafood creation!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: Approximately 400 per serving
Proteins: 30g
Fats: 22g
Carbohydrates: 30g
Equipment: Oven, baking sheet, skillet, saucepan, fork, and knife