Ingredients
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1 (24 ounce) jar Ragú® Pasta Sauce, 7 herb thick and chunky
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1 spaghetti squash
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1/2 cup parmesan cheese, grated
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2 eggs
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10 ounces shrimp, cleaned, deveined, butterfly
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1/4 teaspoon of minced garlic
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4 cups baby arugula (2 -4oz packages)
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2 tablespoons balsamic vinegar
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8 ounces goat cheese, crumbled
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1 tablespoon butter
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1/4 teaspoon salt
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1/4 teaspoon pepper
Instructions
- Preheat oven 350 degrees.
- Cut spaghetti squash in half lengthwise, place face down in shallow glass pan, with water to cover bottom of pan ,.
- Roast Squash in oven 45 min till skin is fork tender aka poke easily with fork . (I recommend roasting night before so has time to cool in refrigerator).
- Scrape out the spaghetti squash into bowl (should be stringing) allow to cool.
- Drain any liquid off squash, Add 2 eggs, parmareggio cheese, salt, and pepper mix.
- In a preheated frying pan add pat of butter, Place small amounts of squash mixture flattening in to small (size of your palm) pancakes (too big can't flip them).
- Fry carefully till both sides are golden brown, remove set on side in a warm oven.
- ***Please note Spaghetti Squash Pancakes can be made ahead of time and reheated in oven.
- At same time - Place Ragu in a pot and bring to temperature slowly.
- Take shrimp seasoned with salt and pepper sauté in a pan with garlic till pink and non translucent cooked.
- Lay baby arugula on plate, sprinkle with balsamic vinegar.
- Stack Spaghetti Squash Pancake, Ragu Sauce, Shrimp, and sprinkle with goat cheese crumbles.