This dish tastes rich to me. It is one of my favorites so we have it about once a month. It is simple but not quick because you have to cook the spaghetti squash. I have cooked this dish two ways. 1) I cooked the shrimp first then added the other ingredients. 2) I added the shrimp in raw at the end and cooked it in the rest of the ingredients. I like the first way better so here it is.
1 medium spaghetti squash or two smaller ones
1.5 to 2 lbs shrimp peeled and deveined tail OFF
1 can organic coconut milk, open and stir before using
1/2 tsp dried thyme
1/4 cup sherry
Pre-heat the oven to 350 degrees.Chop the spaghetti squash in half lengthwise and place insides down in a shallow roasting pan with 1/2 inch of water. Bake about 40 minutes or until the squash is softer when poked from the outside with a fork. Let cool, or if I am in a hurry (always) I just use a silicon oven mitt to hold the hot squash and pick up the squash. Rake out the seeds with a fork and discard. Rake out the rest of the squash into a bowl. It should look like spaghetti. Set aside.
Pre-heat a large stainless skillet over medium heat. Drizzle with EVOO and add the shrimp.Sprinkle with a pinch of salt and black pepper. Cook about 3 minutes until pink and slightly curled.
Add the squash to the skillet, the coconut milk, the thyme and the sherry. Stir and simmer on low about 5 minutes. You can keep this covered on low until ready to serve.