My sister was in town visiting this weekend and as often is the case we talked a lot about food. Eating it, cooking it, new kitchen staples, you name it…it’s kind of a thing in our family. One of the topics discussed was how she can get into a rut with making the same meals on repeat. Honestly, don’t we all do this from time to time? It can just make life easier when you know exactly what to buy at the grocery store and exactly how long it will take from the moment “I’m hungry” pops into your brain to taking your first bite. Well, if you are feeling that way and want to branch out and try something new may I suggest this Shrimp Soup with Spaghetti Squash. It is simply delightful and a new staple in our house since the hubs has proclaimed it one of his new faves. The best part is how surprisingly simple it is to make…if you can bake a squash and boil some broth you are set! If you need something new to shake up that dinner routine give this a try and let me know what you think. Enjoy!

Shrimp Soup with Spaghetti Squash, recipe courtesy of Bon Appetit

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat. Also, I’ve made this with and without the lemongrass…works great both ways (although don’t let lemongrass intimidate you, it is super easy to use! just watch this video for how to prep it)

1 medium spaghetti squash (about 3 pounds)
¾ pound shell-on medium shrimp
2 tablespoons vegetable oil
4 scallions, white and pale-green parts only, thinly sliced
1 lemongrass stalk, tough outer layers removed, thinly sliced
1 3″ piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
8 cups low-sodium chicken broth
Kosher salt
Cilantro sprigs, sliced serrano chiles, and lime wedges (for serving)

Preheat oven to 375°. Cut squash in half and brush each side with olive oil and sprinkle with salt. Place on a baking sheet cut side down and bake for 45-60 minutes, it is done when the flesh can be easily pierced with a fork. Let cool slightly and scrape insides with a fork to remove in long strands.

While squash is baking, peel shrimp, but throw the shells into your large soup pot and set aside raw shrimp in a bowl. Add oil to the pot with shrimp shells and heat over medium-high. Cook shrimp shells, stirring occasionally, until bright pink and browned in spots, about 30 seconds. Add scallions, lemongrass, ginger, and garlic, reduce heat to medium, and cook, stirring occasionally, until softened, about 3 minutes. Add broth and bring to a boil. Reduce heat and simmer until flavors marry and come together, about 30 minutes. Strain through a fine-mesh sieve into a clean medium saucepan; discard solid.

Bring broth to a boil. Reduce heat, add chilled shrimp, and simmer until shrimp are cooked through, about 2 minutes; season with salt. Divide squash among bowls and ladle shrimp and broth over to cover. Top with cilantro and chiles and serve with lime wedges for squeezing over.