I refuse to be one of those bloggers who takes thirteen years to get to the recipe. I made jerk shrimp with spaghetti squash, y’all. It’s so easy that’s it’s not even challenging. Here’s how it’s done:

First, you make some jerk sauce. I guess you can buy some jerk marinade, too, but where’s the fun in that???

Now, MY jerk recipe is a secret. But I will say that a big factor to consider about jerk is the balance between sweet and the heat. For me, I like more heat than sweet. So my sauce is heavy on the peppers and lighter on the sweet (Two tips– I use 4 habenero peppers, as well as brown sugar AND honey!).

Once you make your jerk sauce, marinate about a pound of shrimp in the jerk for no more than an hour.

While your shrimp is marinating, roast your spaghetti squash. Cut a spaghetti squash in half– lengthwise for shorter strands, across the middle for longer strands (I do lengthwise because I don’t like to spend a lot of time twirling the strands around my fork. I like to get down to business as quickly as possible).

Season it up with olive oil, salt, and pepper!

Roast your spaghetti squash for 40 minutes to an hour, depending on how soft you want it. I roasted mine for 40 minutes. Take the squash out and let it cool for a little bit. While it’s cooling, cook your shrimp. Heat a tablespoon of olive oil over medium-high heat, and cook the shrimp until done– about 3-4 minutes on each side.

Once the shrimp is done, use a fork to scoop out the spaghetti squash and make “spaghetti”.

Flake that squash!

Throw it together, and there you have Jerk Shrimp Spaghetti Squash!!! So easy, right?!?! Let me know if you like jerk in the comments, and how spicy you like it (the jerk, or anything else😂)

Voila!!

Recipe:

2 cups Jerk Marinade

1 lb shrimp

1 medium spaghetti squash (In the pics you will see I have two squash. They were very small– I bought them completely out of season, so the pickings were slim)

3 TB olive oil

2 TB salt

1 TB pepper

Marinate shrimp in jerk marinade/ seasoning (for no more than one hour). While shrimp is marinating:

Set oven to 400 degrees. Cut spaghetti squash in half (lengthwise=short strands, across the middle=longer strands). Scoop out the seeds in the middle, and drizzle with two tablespoons of olive oil, salt, and pepper. Roast in oven for 40-60 mins, depending on desired softness.

Remove squash to let cool for a bit. While squash is cooling, heat 1 TB olive oil in a medium-high heat pan, and slightly sear shrimp– 3-4 minutes on each side.

Use a fork to gently scoop spaghetti squash out on plate.

Spoon shrimp and sauce over spaghetti squash and serve. Enjoy!

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