Spaghetti Squash and Shrimp
Serving size 4 servings
2 small Spaghetti Squash ( I used two very small ones which was all I had available) 1 large one will yield same serving size.
Olive oil (to baste squash)
Salt and Pepper to taste
Approx 16 ounces raw shrimp peeled and deveined .
3 Tbs butter
2 Tbs Olive oil (for cooking shrimp)
1 1/2 tsp minced Garlic
1/4 tsp Red pepper flakes
2 Tbs fresh lemon jiuce
Zest of half of lemon
2 Tbs fresh chopped parsley
Pre heat oven 400°
Take the squash and microwave for 3 minutes.... this make it easier to cut in half.
Slice in half and brush squash liberally with Olive oil and season with salt and pepper and lay face down in baking dish( I used non stick spray).
Bake for 45 minutes. Remove and let cool to handle.
Meanwhile heat butter and 2 Tbs Olive oil in large frying pan and add minced garlic , shrimp, red pepper flakes, lemon juice, and cook until shrimp are no longer translucent.
Take a fork and scrape your squash making "Spaghetti" and top with shrimp, lemon zest and parsley.
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