Garlicky Red Pepper Calamari, Shrimp, and Spinach over “Spaghetti”

Of course we all know typical pasta is not paleo but I have been craving seafood fra diavolo badly! My local grocery store had wild caught squid the other day so I scooped up all of it to create something spicy enough to fill the need for a spicy seafood dish but also quick and healthy. Last weekend was also the start of the winter farmers market here in town so I had two great Spaghetti Squash to use as my “pasta”! This recipe fed 4 plus 2 left over servings for hubby and I to take for lunch tomorrow!

Ingredients:

Garlicky Red Pepper Seafood
1lb uncooked wild caught squid (tubes and tentacles but use which ever you prefer)
1lb cooked shrimp (de-tailed I hate pulling tails off while your eating!)
4 heaping cups of spinach (this will cook down so feel free to add more if you like)
1 large garlic clove minced
1/4 large sweet onion finely chopping
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 tbsp garlic powder
1/2 tsp dried basil
4 tbsp olive oil
Salt
Pepper
Red Pepper Flakes

Spaghetti Squash “Pasta”
2 medium cut in half and deseeded
Salt
Pepper

Directions for Squash
1. Preheat oven 425
2. Season flesh side of squash with salt and pepper
3. Place flesh side down on thin layer of water on baking sheet
4. Bake 40 minutes
5. Using fork gently scrape flesh into bowl

If you are good at managing your time you can start prepping your seafood while squash bakes or just keep it in the microwave on warm until you need it.

Directions for Seafood

1. In mixing bowl place squid season with salt, pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder mix well
2. Warm 2 tbsp olive oil
3. Once warm add garlic and onion (they should sizzle a little when they hit the pan thats when it is warm enough but be careful not to over cook your garlic) the onion and garlic are done when they become fragrant
4. Add seasoned squid and sauté 1 minute (this cooks quick and you don’t want it to be rubbery and over cooked)
5. Add shrimp to squid sauté 1 minute (shrimp in my recipe were precooked so I just needed to warm them but if you use raw throw them right in with squid initially)
6. Add spinach, 2 tbsp olive oil, 1 tbsp garlic powder and a sprinkle of red pepper flakes, 1/2 tsp dried basil and sauté and continuously stir till spinach is wilted approx. 3-4 minutes
7. Serve over your spaghetti squash

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