Grilled Butterfly Shrimp on a nest of Spaghetti Squash with Butternut Sauce, Apples and Nuts

Steps to follow

• STEP 01

  Preheat the oven to 180C (350F).

• STEP 02

  Thaw the shrimp according to the instructions on the package

• STEP 03

  Cut & remove the seeds from the spaghetti squash with the tablespoon. Place the sheet of parchment paper on the baking sheet. Lightly oil, salt and pepper the inside of the spaghetti squash. Place it cut side down on the baking sheet and bake for 45mn to 1h. When ready, the flesh will shred easily into strands of “spaghetti” when you scrape the squash with a fork. Set the squash aside to hold warm in the oven (oven turned off)

• STEP 04

  Peel the carrot, Butternut squash and onion. In a saucepan, sauté the chopped onion in a small amount of butter and olive oil. Once caramelized and melted, add the diced carrot and butternut squash. Brown the vegetables over low heat. Add the chicken broth. Bring to a boil, then continue cooking for about 30min, until the vegetables can be mashed into a puree. Mix everything using a blender or food processor. Adjust seasoning. Cover and set aside in saucepan.

• STEP 05

  Dice into 5mm pieces 1/4 of the apple and the other 1/4 in slices to make two fans. Set aside.

• STEP 06

  Make nests with the hot spaghetti squash in the center of each plate, sprinkle with butternut sauce. Reserve.

• STEP 07

  In a frying pan over high heat, melt the olive oil and butter. Brown the shrimp 2 minutes on each side, until they are pink and brown on both sides. Place them on top of the spaghetti squash nest.