As this being my first recipe posted on this new site, I thought to myself that simplicity would be key. Most people know me for the insane burgers and sandwiches we make at Airport Cafe but while I am at home its a whole other game.
Typically I find myself leaning towards more seafood and poultry dishes because they are quick and easy to make and take on flavors as if they were marinated for countless hours but realistically it was less then an Hour, which is something we are all looking for now a days.
Now I don't promise this will be some 20 minute meal or such but what I have come to find out in life is that everything that takes time is Always better (unless you are savagely hungry and flavor at that point is nothing but a thought lol)
Reza and I have been on a heath tip lately and we're such fans of bowls so we decided to hit up our local grocery store and see what we can Haul in.
After 12-15 mins of shopping we came up with some spaghetti squash, mushrooms, sweet potatoes and SHRIMP and guys don't give me to much slack, I used frozen shrimp because thats all they had at the moment and lets talk real for a minute, They are perfectly Fine and they come prepped and ready to play and boy oh boy did they come out good.
PreHeat oven to 400 degrees
16 OZ frozen 41/50 shrimp -peeled tail off
2 spaghetti squash - sliced end to end, remove seeds and squiggles
1 bundle of asparagus- chop off tough part of the asparagus then chop into 1/3s
1 8oz pack of small portobello mushrooms- wipe clean, remove stem and chop in half
2 small sweet potatoes - wash and pierce them with a fork all over and roast with the squash for 20-25 mins until tender
1/2 a bunch of green onions - sliced as you'd like to eat them
1 small pack of cherry tomatoes wash and slice in half
1/2 a head of broccoli - stems removed and section off pieces you'd feel comfortable eating
Salt and Pepper
Extra virgin Olive oil
1 large sheet tray
- Line a sheet pan with aluminum foil and cut your spaghetti squash head to bottom, remove all the seeds/squiggles with a spoon then coat with extra virgin olive oil, salt and pepper to taste (Now don't be scared to season but don't exaggerate it either lol) place them flesh meat side down with the skin facing upwards and wrap them with aluminum foil and roast for 30 mins (sneak in the sweet potato and check them around 20 mins), pierce them with a fork and if they are still a bit tough then continue to roast for an additional 10-12 mins. once easily pierced with a fork allow them to chill
- On the same sheet pan add the rest of the veggies and coat them with extra virgin olive oil, old bay, salt and pepper, dried oregano and garlic powder. Throw them in the over for 20 mins, around 17 mins or so they will begin to brown. At that point you can remove them or continue to cook but I like my veggies with a bite so I usually pull them around 20 mins.
- while the veggies cook, rinse your shrimp and pat them dry. season with the same spices as above. I love to use the same seasonings across the board to really amp up the Flavors I am going for.
- Once you pull the veggies out leave them on the tray and peel your squash with a fork and run that fork from end to end to get the desired spaghetti look, remove the skin from the sweet potato after it has cooled down and dice it up as you please.
- Add all your cooked components to one side of the tray and add your shrimp to the other side and begin to cook those shrimps for an additional 9-12 mins, once they are cooked mix everything together.