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Want to try something other than pasta noodles, go with spaghetti squash instead! This recipe is quick to do but if you have the time do a proper pasta sauce and use that instead of the Pomi listed.

If you go the distance here is my basic pasta sauce version.

Spaghetti Squash
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Spaghetti Squash Pasta with Spicy Prawn

Course: Main Dish
Cuisine: Asian, Italian
Keyword: pasta, shrimp
Author: Brad Budge


  • 1 large Spaghetti Squash
  • 180 grams Black Tiger Shrimps
  • 2 tsp Anchovy Paste
  • 1 clove Minced Garlic
  • 1 cup Pomi Tomato Sauce
  • 1/4 cup White Wine
  • Red Pepper Flakes
  • 1/4 cup Chopped Parsley Plus extra for garnish.
  • 1/2 Lemon
  • 2 tbsp Grated Parmigiano-Reggiano



  • Preheat the oven to 400°F.
  • Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail.
  • Scoop out the seeds.
  • Place the squash halves cut-side down in a roasting pan.
  • Pour a little water in the pan, enough to cover the bottom.
  • Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
  • The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.

The Good Stuff

  • Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, or till just translucent to opaque.
  • Add red pepper flakes, anchovies and stir in.
  • Add wine and garlic and stir in until wine is almost evaporated.
  • Add tomato sauce, squeeze in lemon juice, parmesan, salt and pepper to taste. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).

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