Recipe: Spaghetti Squash with Creamy Vodka and Shrimp Sauce (Gluten-Free)

SPAGHETTI SQUASH WITH CREAMY VODKA AND SHRIMP SAUCE (GLUTEN-FREE)

"The squash can be prepared a day in advance. Its fresh taste lends itself to many sauces, from a tomatoey marinara to a meaty Bolognese."

1 large (4 to 5 pounds) spaghetti squash, cooked
2 minced shallots
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon cornstarch
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy (whipping) cream
1 1/2 pounds shrimp, peeled and deveined
Salt and plenty of freshly ground pepper, to taste
1/2 cup each chopped fresh parsley and basil
1/2 cup prosciutto ham, minced, for garnish

Place the cooked squash in a large bowl and keep warm while you make the sauce.

Saute the minced shallots in a mixture of oil and butter.

When soft, add the cornstarch. Cook and stir over low heat until well blended, then add the vodka and tomatoes.

Cover and simmer gently for 20 minutes.

Stir in the cream and heat slowly, then add the shrimp. Do not boil after the cream has been added.

When the shrimp turns pink, pour over the spaghetti squash, and add salt and pepper to taste. Garnish with parsley, basil, and prosciutto.

Makes 6 servings
Source: The Everything Gluten-Free Cookbook by Nancy T. Maar