Ocean Medley in Roasted Spaghetti Squash

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

Cooking Tips

• Slightly pre-roasting the squash reduces cutting effort.
• Ensure not to overcook the seafood to retain its tenderness.

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Ocean Medley in Roasted Spaghetti Squash