The Palestine Herald, Palestine, Texas


September 29, 2012

COOKING WITH SIMON: Squash and Shrimp with a Special Sauce

PALESTINE — Spaghetti squash are the most amazing vegetables. I just love them and right now they’re everywhere.  To cook just cut them in half, drizzle with olive oil, salt and pepper, turn flat side down on a baking sheet and bake for about an hour at 350 degrees.

Once it's baked all you need to do is grab a fork and scrape out the inside. They call it spaghetti squash because of the way it comes out of the skin in long, thin, yellow strips.

Place it on the plate and really that’s all you need to do. You don't need to add seasoning because it has a natural buttery flavor.

Plus you’re going to top it with some sauteed shrimp or some other seafood like cod, salmon or scallops. Actually it goes well with any protein as the perfect side dish.

To cook the shrimp, heat a pan with olive oil and sauté your shrimp until it is pink and the tails start to curl. It’s really easy to overcook shrimp. Finish it off with a fresh squeeze of lemon and some of the green sauce from this week’s recipe. If you’re anything like me as you read this your taste buds are already in overdrive.

You will love this green sauce. I created it this summer and it can go with anything. Even just spread on fresh baked bread. It’s been such a hit I’ve even begun to bottle it to sell at


4 cloves garlic

1 medium white onion

1/2 cup parsley

1/2 cup melted butter

1 cup olive oil

Salt and pepper to taste

Place the garlic, onion and parsley in a blender and pulse until roughly chopped. Add the butter and olive oil and pulse to combine. Season to taste with salt and pepper. If too thick add a little more oil.


Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to or call 903-729-9500.


Text Only
  • 7-26-simon-slaw.jpg Cooking with Simon: Stomp grapes and eat Texas food

    If you’re picking up the newspaper on Saturday, you still have a chance to come out to Sabor a Pasion and celebrate the grape harvest at the 2nd Annual Charity Grape Stomp.

    July 26, 2014 2 Photos

  • Two decades of storytelling

    For the past 20 years, I have covered everything under the sun while working as community editor at the Palestine Herald-Press. I have covered festivals, banquets, graduations, fires, wrecks, elections, giant vegetables, you name it, I probably wrote about it.

    July 26, 2014

  • At the Movies: 'Begin Again' — Fresh tale creates appeal

    Some people film big pictures.  Others do small pictures.  Writer-director John Carney makes small pictures. 

    July 26, 2014

  • IMG_1373.jpeg COOKING WITH SIMON: Summer produce brings recipe inspiration

    Chefs are always recreating their menus and finding new inspiration for recipes. People ask me how where my new ideas come from and what I do to get inspired. The answer – mowing the lawn – and, by the way, I have a lot of lawn, vineyard and fields to mow.

    July 19, 2014 3 Photos

  • Swiss Chard  & Peach Salad COOKING WITH SIMON: Garden vegetables ready to harvest

    Last month, I was invited to cook for a group of clients at a fishing lodge in Alaska. It was quite an experience – beautiful scenery, amazing salmon, halibut, and great accessibility to some of the best fishing in the world.

    July 12, 2014 1 Photo

  • watermelon COOKING WITH SIMON: Red, white and watermelon

    Happy 4th of July weekend! On every street corner the fruit of Texas is being sold from the back of old trucks and roadside produce stands.

    July 5, 2014 1 Photo

  • COLUMN: Musings about life and the pursuit of happiness

    Yesterday was July 4th, a time we celebrate independence and the truths that all men are created equal and “endowed by their Creator with certain unalienable rights,” to quote Mr. Jefferson.

    July 5, 2014

  • MOVIE REVIEW: 22 Jump Street

    I should have known better.  Just like “Legally Blonde” and “Dumb and Dumber,” a comedy based on a premise as opposed to one based on truly funny characters merged with a clever situation should never have a sequel.

    July 3, 2014

  • 6-28--SIMON-Lamb-Sliders.jpg Cooking with Simon: Celebrate July 4th with lamb burgers

    Being born in one country and raised in another can bring a bit of confusion to one’s life. And then to find yourself living in a third country as an adult, is one reason this kiwi is all messed up.

    June 28, 2014 1 Photo

  • Editor's Notebook: Kids can create their own summer fun

    Things are so different today than when I was a kid. A recent conversation with my 9-year-old son reinforced my belief.

    June 28, 2014