This dish is far from mom’s spaghetti and it proves to be incredibly satisfying.
A bed of roasted spaghetti squash is blanketed by rich vindaloo curry sauce that is peppered by… peppers (go figure) and fresh Florida shrimp.
The crowd eating this – whether two people or twelve – will go so loud when they open their mouths for this Swift Shrimp Vindaloo with Spaghetti Squash!
1 Medium Spaghetti Squash
1 Pound Shrimp, Peeled & Deveined (I left the tails on)
1 Green Bell Pepper
1 Poblano Pepper
1 Red Cubanelle Pepper
½ Large Sweet Onion
2 Large Garlic Cloves
¼ – ½ Cup Vindaloo Spice Paste
½ Cup Almond Milk, Unsweetened (Any milk or milk substitute will do the trick)
Salt & Pepper
- Preheat the oven to 350°F
- Cut the spaghetti squash in half, lengthwise
- Brush with coconut oil (or olive oil, follow your heart)
- Roast for 50-60 minutes, til tender
- When cool enough to handle, us a fork to scrape the strands of spaghetti squash from the shells
- Place in a bowl and set aside
Swift Shrimp Vindaloo
- Cut the peppers into thin strips about 1 ½ inches long
- Slice the onions so they mimic the same size and shape
- Mince the garlic
- Heat a heaping tablespoon of coconut oil in a cast iron skillet or favorite large pan on just below high heat
- Toss in the green bell peppers
- After they start to pick up a little bit of color, add the additional peppers followed by the onions
- Keep an eye on the peppers and use a wooden spoon or spatula to keep them turning in the pan
- Add the minced garlic and cook for another minute
- Lower the heat to medium, spread the peppers and onions evenly across the pan, then layer add the shrimp in a single layer on top of the onions and peppers
- Sprinkle with a touch of salt and pepper, I would say ½ a tsp. of black pepper and only ¼ tsp. of sea salt (the Vindaloo curry paste has enough sodium)
- Dollop the shrimp with thick globs of the Vindaloo curry paste, using your own discretion based on preference for spice level (at blue house we like it extra spicy, so there is a good chance we used more like ¾ cup)
- Stir the mixture and allow the paste to heat and meld with the other ingredients
- Pour in the almond milk and stir to combine
- Crack the egg into a small bowl and beat with a fork before incorporating into the sauce – the goal is to add a rich silkiness to the sauce, not so much to have bits of scrambled egg throughout the mixture
- Reheat the spaghetti squash either in another pan or in the microwave before arranging into individual nests
- Top generously with the shrimp vindaloo and enjoy
Don’t forget something to swig on! I sipped Canoe Paddler from Leinenkugel, a Kolsch- style beer that went wonderfully with the spice of this dish. The bearded one went the Mardis Gras Bock from Abita (a day late for Fat Tuesday, but delicious any time).
The opportunity to make this Swift Shrimp Vindaloo does not come once in a lifetime and aspects of the recipe can be switched up at your whim! Replace shrimp with tofu to make it vegetarian, or chicken to make it not. Bolster it with broccoli or bok choy. I originally planned to wilt in fresh spinach but completely forgot, so perhaps next time I will. Even the spaghetti squash can be replaced with rice, quinoa, or vermicelli.
However this dish comes together, enjoy the process and make it delicious. You can do anything you set your mind to. 😉