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This delicious Buffalo Shrimp Spaghetti Squash with Paleo Ranch Dressing is Whole30 compliant and gloriously gluten-free.

Love the dressing? This easy peasy paleo ranch dressing can be doubled and used for salads too! Homemade dressing keeps in the fridge for several days, making it great for meal prep.

Prep Time    : 15 mins
Cook Time   : 35 mins
Total Time    : 50 mins

Servings      : 4


·         2 small spaghetti squash (approx. 1.75 lbs each)
·         16 oz shrimp*  (fresh or frozen/thawed)
·         2 TBSP clarified butter or ghee
·         1 tsp paprika
·         salt and pepper to taste
·         1/4 cup Frank's Red Hot sauce
·         1/4 small red onion sliced thin
·         2-3 TBSP fresh herbs of your choice scallions, chives, parsley, cilantro


·         1/4 cup quality store bought or homemade mayo**
·         1/2 cup canned coconut milk shaken well
·         1/2 tsp garlic powder
·         1/2 tsp dried dill
·         1/2 tsp sea salt
·         1/2 tsp parsley fresh or dried
·         1/4 tsp onion powder
·         1/4 tsp black peper
·         dash of hot sauce


1.   Pre-heat oven to 400 degrees F.
2.  Slice the stemmed edge off your spaghetti squash (to give yourself a flat base to place on the cutting board) then slice in half lengthwise and scoop out the seeds. Repeat for each squash.
3.   Next grab a lipped baking sheet. Rub the cut side of the squash with olive oil or butter and place on your baking sheet and roast face-down for about 30 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash: Two 1.75 lb spaghetti squash will take about 30-35 minutes.
4.   While the squash roasts, prep your dressing + shrimp.
5.  For the dressing, combine all ingredients in a mason jar and shake well. Place in fridge to chill. The dressing can be made in advance and enjoyed for approx. 4 days.
6. Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
7.   Heat a large pan or skillet to medium-high heat with 2 TBSP of butter and sauté your shrimp. Season with paprika, salt, and black pepper to taste. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
8.   Add your hot sauce to pan and mix to coat while the shrimp are still hot.
9.  Once squash is ready, allow to cool, then fluff the spaghetti-like strands with a fork. Keep them in the squash bowls or portion the strands out on plates! You may season the squash with salt + pepper if you'd like. (I usually do!)
10. Add your buffalo sauced shrimp to each squash boat (or plate) and drizzle the remaining sauce over each. Top with red onion (I like mine raw but you can add pickled onion or sautéed onion if desired!) and a sprinkling of fresh herbs.
11.Serve with ranch dressing and extra hot sauce for drizzling. YUM!

·      * I only had large shrimp on hand, but feel free to go with smaller shrimp. They'll be cheaper and will ensure you'll get lots of buffalo shrimp goodness in every bite!
·       ** For Whole30 simply make sure you're either making your own or using a compliant paleo mayo and you're good to go!
·      If you don't need this easy peasy recipe to be paleo or whole30 compliant, feel free to use regular unsalted butter!
·      Have a large spaghetti squash on hand? You can easily make this with a 3 or 3.5 pound spaghetti squash. Bake time for the large roasted squash halves will be around 40-45 minutes, or until strands are tender and easily separated by a fork. Adjust cook time accordingly and you're good to go!

Recipe from peasandcrayons.com

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