Jalea-style (Peruvian) Spaghetti Squash Shrimp

The other night someone let me try a version of Jalea Mixta, a Peruvian seafood dish that is basically fried seafood with an amazingly flavorful sauce on top. So, I decided to try it out at home and make my own healthier version using fresh seafood and making it into a “pasta”dish.

IT.WAS.EPIC.

Hands down one of the best things I’ve made in a long while.

Jalea Spag Sq Shrimp

And I promise no camera filter or editing was even used on that picture! 😀

Ingredients

  • 1 bag of frozen extra large/jumbo shrimp
  • 1 medium spaghetti squash
  • Juice of 2-3 limes (depending on how juicy they are
  • 1 cup (or one large handful) of small tomatoes (I love sunsweets from Costco)
  • 1 bunch cilantro
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • cayenne pepper (to desired heat level)
  • crushed pepper flakes (to desired heat level)
  • salt to taste
  • 2 jalapenos or fresno chile peppers (Jalas if you like it a little spicier and if you want to go completely traditional just use a red bell pepper)
  • 1 small red onion sliced thinly (traditionally sprinkled over top, but I omitted because…honestly… I didn’t have one!)

Step 1: Roast the Squash Cut the stem end of the squash off, turn it on the cut end so that you have a steady base. Cut the squash lengthwise and then scoop out the seed portion. Place cut-side down in a baking dish with about 1 inch of water in the pan. Cook at 350* for approximately 30-45 minutes or just until you can easily pierce through the densest portion of the squash. Remove from oven and flip over onto skin side to allow to cool a bit. Once it’s cooled a bit, hold with a towel and use a fork to scrape out the squash into a bowl.

Step 2: Cook the Shrimp Boil a pot of fresh water and follow cooking instructions on your shrimp.

Step 3: Make the Sauce While the water is boiling for your shrimp… Seed the jalapenos and cut into 1 inch pieces or rounds. Add the cilantro, tomatoes, garlic, salt, cayenne, and chili flakes to a food processor and pulse until coarsely chopped. With food processor on low setting, drizzle olive oil through top until desired consistency is reached (should have the consistency of a salsa). Taste, adding more salt, cayenne or chili pepper flakes as desired. Pour into bowl and add the jalapenos.

Step 4: Put it all together! Build your plate with squash, a few spoonfuls of sauce, some shrimp, and a sprinkle of the onions (if using).

Step 5: Sobremesa Share with a friend over good conversation and maybe a glass of sangria. 🙂

What’s your favorite Latin American inspired dish? 

P.S. If you try this recipe…please report back on how you liked it or what innovations you used!

It’s not too late for Pumpkin goodness! #GF Pumpkin Buckwheat Pancakes & Pumpkin Butter

Oh how the days just seem to slip away. I swear just yesterday I saw the first leaves start to turn the slightest tinge of orange and the next thing I know it’s November!

Well, October is my favorite month for many reasons, so I am sad that it’s gone. But, while it was here I did manage to whip up some amazing pumpkin concoctions that I’ve been meaning to share so….

Gluten-free Pumpkin Buckwheat Pancakes

*Adapted from my friends the Walberg’s Aunt Gina’s buckwheat recipe…thanks Aunt Gina!

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  • 1C buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 TBSP pumpkin pie spice (more or less to your liking)
  • 1TBSP coconut oil
  • 1TBSP honey (I used raw)
  • 1 tsp vanilla
  • 1/2 C pumpkin puree (If you use the “pie mix” kind eliminate some of the spices! And… I’ve tried adding more…. it doesn’t work…trust me on this one!)
  • 1C almond milk (or regular milk for you lactose enzyme producing folk)
  • 1 egg
  1. Mix dry ingredients
  2. Melt together coconut oil and honey
  3. Add vanilla to coconut/honey mix
  4. Add coconut/honey/vanilla mix, pumpkin and egg to dry mix. Stir to combine.
  5. Start to add milk little by little until you get a pancake batter consistency to your liking.
  6. Heat griddle (med or so) and coat with your favorite kind of cooking lubricant (I either use coconut oil or butter). Cook and enjoy!

NOTE: if you’re not a good pancake maker… these are very much so like regular pancakes in that they tell you when they need flipped. They will get tiny pockets (burst bubbles) in them. Flip, cook about 1min more and then remove from heat!

I also made this….

5min Pumpkin Butter

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  • 1C pumpkin puree
  • 1 TBSP raw honey (or reg honey)
  • 2 tsp pumpkin pie spice
  • A splash or two of almond milk
  1. Mix all of the ingredients together in a microwave safe dish.
  2. Microwave on high for about 2 minutes.
  3. Stir, stir, stir.
  4. Taste…adjust sweetness to your liking, and enjoy on top your pancakes!

So, there you have it two super easy, GF, DF, Vitamin A packed recipes to help you enjoy some pumpkin… and there are a few more still to come… so get some pumpkin and get to cookin… it’s still fall after all!