March Is National Frozen Food Month

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It’s getting close to Spring and I’m looking forward to plenty of fresh fruits and vegetables! But in the meantime, frozen produce will certainly be on my grocery list. Frozen foods often times have more vitamins than fresh because fresh foods lose vitamins and minerals over time, while freezing preserves the nutrients.

Frozen foods can also save you money. If you overbuy fresh veggies, they wilt and lose nutrition in the fridge. If you buy frozen, you can take out what you need and keep the rest frozen until next time. Not only that, but frozen is usually less expensive than fresh!

Frozen foods are also quick and easy to prepare and they taste delicious! Why not celebrate National Frozen Food Month this March and take a break from all the shopping, preparation and work that go into cooking! Treat yourself to a quick and easy meal using frozen foods!

Skip purchasing and cooking a fresh spaghetti squash and get some already prepared from the frozen aisle and save nearly an hour of prep and cook time on this great recipe!

Spaghetti Squash with Shrimp

Spaghetti Squash with Shrimp

With garlic, tomatoes and strands of spaghetti squash to twirl around your fork, this dish will surely satisfy your craving for Italian food. If you’ve never cooked a spaghetti squash, there’s nothing to fear. Once you cut lengthwise and scoop out the seeds, it goes in the oven for 40-50 minutes until fully cooked. For this recipe, you’ll leave it slightly underdone; then add the shrimp and spices and cook for an additional 5-10 minutes.

Serves 4
Serving Size: ¼ squash
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 (14.5-ounce) can diced tomatoes
  • ½  pound peeled and deveined cooked shrimp, thawed
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 lemon wedges (optional)


  1. Place squash halves cut-side down on a baking sheet. (Tip: line with foil for easy cleanup.)
  2. Bake in a 400°F oven for about 35 – 40 minutes.
  3. Drain diced tomatoes and mix in a separate bowl with shrimp and spices.
  4. Remove squash from oven. Flip cut side up.
  5. Fill each half with shrimp, tomato, and spice mix.
  6. Cook for another 5-10 minutes, until tender.
  7. Drizzle with olive oil.
  8. Use a fork to scrape the squash and shrimp from the shells into a medium bowl. Garnish with lemon wedge.

Nutrition Information per Serving

  • Serving Size: ¼ squash
  • Vegetables: 1½ cups
  • Fruits: 0 cups
  • Calories: 193 calories
  • Carbohydrates: 14 grams
  • Fiber: 5 grams
  • Protein: 16 grams
  • Fat: 9 grams
  • Sodium: 676 mg