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Spot86 Predicts

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Soul Sunday’s

Every Sunday we will be sharing food pics and tips. Send in your photo’s and recipes to have them featured on our blog.

download (4)This Sunday we share our experience with Spaghetti Squash instead of pasta. All together I believe it was a great alternative to pasta. The trick to eating healthy is to not think about what you’re missing, instead think about what you’re eating. If you don’t fret about the fact that it’s not pasta you will enjoy this dish and find you actually don’t miss the pasta. And it was quite delicious. We used the two recipes below to create this dish. The recipe didn’t include scallops or spinach but we added four large scallops for added seafood flavor and spinach for something green! (Tip always eat a leafy green vegetables with dinner it aids in digestion) *Add scallop when cooking shrimp. Add spinach prior to serving and cook with sauce until wilted.*

Shrimp and Scallop Fra Diavolo (Spicy Marinara Sauce)



1 spaghetti squash
Olive oil or butter
Freshly grated Parmesan cheese
Black pitted slivered olives for garnish, optional

You can cook the spaghetti squash a couple of ways. To save on time, bring a large amount (enough to cover the squash) of water to a boil. Gently lower in the spaghetti squash and cook for about 30 minutes or until a fork goes easily into the flesh. Remove from the water and let it cool.

Or you can bake the squash. To do so, preheat the oven to 350 degrees. Set the squash on a baking sheet and prick it with a pot fork or slender long knife so the skin doesn’t burst. Bake anywhere from 45 minutes to 1 1/2 hours, depending upon its size. Let cool a bit.

Either way you cook the squash, split it down the middle and remove the seeds. With a fork rub the squash flesh until it separates into spaghettilike strands. To serve it simply, reheat it in olive oil or butter, season with salt and pepper and fold in grated cheese or serve it more as a main course with more ample toppings.



1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve




1 Response

  1. Erin

    I tried this it was good and I didn’t miss the pasta once I stopped thinking about it. I will send in a recipe. Hopefully you post it

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