Prawn Piccata with Spaghetti Squash

Preheat oven to 350F.
Cut Spaghetti squash in half lengthwise. Using a large spoon, scoop out the seeds and discard. Place a piece of parchment paper on a sheet tray. Generously rub the two halves of the squash with ¼ cup of the olive oil. Lightly season the inside and skin side with salt and pepper. Place halves cut side down on the sheet tray with parchment. Bake for approximately 45 minutes until browning on edges and skin side is soft/gives to the touch. Remove and hold warm.

1. Place medium sized sauté pan over medium heat. Add 2 TBL olive oil. Once hot, carefully lay shrimp into the pan. Lightly season with salt and pepper and flip shrimp over after a minute or two. Cook the shrimp on the other side for an additional minute and then remove from the pan and hold on the side.
2. Using the same pan add two more TBL of olive oil to the pan. Once hot, add shallots and sauté for one minute. Add garlic and sauté for another 30 seconds. Carefully deglaze with ½ cup white wine. Add capers and allow to reduce for another 30 seconds. Add in cold butter, lemon juice & zest. Place shrimp back into the pan with the sauce. Sauté for 2-3 more minutes, swirling the pan as you do so to help mount (thicken) the beurre blanc (white wine butter sauce). Lastly add parsley for color. Remove from heat and hold to plate.

1. Using a fork, scrape the cooked insides of the squash out. It should resemble something akin to pasta strands. Place desired amount of squash onto a plate or bowl. Add desired amount of shrimp as well and lastly spoon caper butter sauce over the top. Bon Appetit! Enjoy!

This is a standard Piccata sauce that can be used for salmon and chicken as well as breaded pork or veal scallopine style.

Add a splash of heavy cream to your sauce to stabilize it so it won’t break/separate.

Feel free to use other herbs with or in lieu of parsley, such as thyme, chive, or tarragon.