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Bake & Roast

Spaghetti Squash with Buffalo Shrimp
Ingredients
Spaghetti squash and shredded carrots transform this classic bar appetizer into a better-for-you sheet pan dinner. Top it off with tangy blue cheese crumbles to balance out the heat.
2 medium spaghetti squash
3 Tbsp. olive oil, divided
1 lb. raw peeled, deveined large shrimp
4 medium carrots, shredded
1/4 cup hot sauce
2 Tbsp. apple cider vinegar
1/2 (4-oz.) container crumbled blue cheese
1/2 (4-oz.) container crumbled blue cheese
3 green onions, thinly sliced
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Spaghetti Squash with Buffalo Shrimp

Spaghetti Squash with Buffalo Shrimp

Spaghetti Squash with Buffalo Shrimp
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:40 minutes
directions
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment. With a very sharp chef's knife, cut each squash in half lengthwise. With spoon, scrape out and discard seeds.
Brush cut-sides of squash with 2 tablespoons oil and place cut-sides down on prepared pan. Poke holes in squash peel. Roast 40 minutes.
In a medium bowl, toss shrimp and shredded carrots with remaining 1 tablespoon oil. Season with salt and pepper. Scatter shrimp on pan around squash. Roast until shrimp are cooked through, 15 minutes. Remove from oven and turn squash cut-sides up to cool slightly.
While squash cools, in a large bowl, stir together hot sauce and vinegar. Add shrimp and vegetables. Toss to combine. Season with salt to taste.
With a fork, scrape squash from peel to separate strands. Divide shrimp mixture among squash. Garnish with blue cheese and green onions.
Source: Hannaford fresh Magazine, October November 2025
 
 
 
 
 
 
 
 
 
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