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Barb's Shrimp and Spaghetti Squash

April 11, 2020

Barb's Shrimp and Spaghetti Squash

With all of us cooking more during this time in quarantine, we've asked some of our employees to share what they've been making in their Polish pottery. Our fabulous salesperson, Barb, submitted this recipe for shrimp and spaghetti squash (served with a salad and slice of rustic bread) that looks absolutely delicious! 

The first step is to choose the right sized baking dish for your spaghetti squash. Barb is using her 8.25" x 13.5" rectangular baker, but any baker will do! Whichever size or shape you choose, just make sure that the entire area is covered to prevent uneven heating, which can cause breakage. 


Split the spaghetti squash in half and scoop out the inside. Lay both halves inside your baker and use a pastry brush to coat with olive oil. Season to taste. 

Add a little bit of water to the bottom of the baker, cover with foil, and bake at 350 degrees for 45 minutes, or until squash is tender. 

While the squash is baking, cut up some leeks (or onion, if you prefer) and two or three cloves of fresh garlic on your Polish pottery cutting board.


Sauté the leeks and garlic until softened and add a can of diced tomatoes and bring to a boil. Reduce heat and season with onion salt, Italian seasoning, basil, and thyme to taste. Let simmer for a while to allow the flavors to marry. Stir in precooked shrimp and continue to simmer while the spaghetti squash bakes. 


Remove the spaghetti squash from the oven and place on a hot pad or towel. DO NOT place hot Polish pottery directly on a cold stove or counter, as the shift in temperature WILL cause it to break. 

Using two forks, shred the flesh of the squash so it comes out in spaghetti-like strands. 

Serve on your favorite Polish pottery plate, with a side salad and rustic bread. Enjoy! 

Thanks for sharing, Barb! 

Have feedback on this recipe? Do you have any of your own you'd like to share? We'd love to hear from you! Comment below or email us directly at 

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