Seafood Spaghetti Squash · Sentzational

Seafood Spaghetti Squash

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m


  • 1 spaghetti squash
  • 1 bag Trader Joe's Seafood Blend
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 1/3 cup red sauce of your choice I used Trader Joe's Marinara
  • 1 tablespoon capers
  • 1 lemon (juiced)
  • 2 tablespoons fresh basil (roughly chopped)
  • optional: red pepper flakes, parmesan cheese


  1. Preheat oven to 375 degrees
  2. Cut spaghetti squash lengthwise and take out the seeds. Add a little salt and pepper to the now empty cut sides
  3. Place squash cut side down on a sprayed baking sheet and bake for 35 minutes until you can stick a fork easily into the squash
  4. In the last ten minutes of baking start the seafood topping. Heat the olive oil over medium high heat. Add garlic to oil.
  5. Add, at least partially defrosted, seafood blend to the oil
  6. After a minute of letting the blend acclimate to the oil add the white wine
  7. Add the red sauce and the capers and continue to move the seafood blend around until the shrimp is almost opaque.
  8. When the squash is done run a fork through it to create "noodles" and add them directly to the pan. Turn the heat down if not already there, add lemon juice, salt and pepper, and just mix the ingredients long enough for the seafood to fully become opaque.
  9. Separate into plates, top with basil, and enjoy. (Optional add: red pepper flakes and parmesan cheese would be amazing)