Food Geek Friday: October #Unprocessed - Creamy Spaghetti Squash with Shrimp, Peas and Goat Cheese

One of my favorite things about this time of year (besides the cooler temps and - yes - pumpkin flavored EVERYTHING) is that I can start getting locally grown spaghetti squash. I loooove spaghetti squash and the versatility of it. Following is something I threw together with leftover ingredients. You can, of course, make it fresh too.  If everything is already cooked, this takes mere minutes to prepare.

Creamy Spaghetti Squash with Shrimp, Peas and Goat Cheese

Creamy Spaghetti Squash - Organizing with a Side of Fabulous blogIngredients

  • Cooked spaghetti squash
  • Cooked shrimp
  • Frozen peas
  • Butter
  • Coconut milk (full fat works best here as it's consistency is closer to cream)
  • Goat cheese


  1. Heat butter in saute pan. Add frozen peas. Cook until thawed. Add shrimp, squash and coconut milk. Continue cooking until everything is thoroughly heated.
  2. Place in bowl. Top with goat cheese.

If working with raw ingredients:

  1. Cook spaghetti squash. Personally, I poke holes in it, wrap in a paper towel and microwave for 6-9 minutes depending on size. Other techniques are all across the interwebs.
  2. Heat butter or  fat of choice over medium heat in a saute pan. Add peeled and de-veined shrimp. Sautee until nearly cooked and then add in frozen peas. When all of it is almost complete, add in squash and coconut milk. Stir to combine and cook until complete.
  3. Place in bowl. Top with goat cheese.


What is your favorite part of fall?