· 1 large spaghetti squash, halved lengthwise
· 8-12 oz. shrimp, peeled and deveined
· 1 tbsp extra virgin olive oil
· 2 cloves garlic, minced
· Pinch of red pepper flakes
· Salt and pepper, to taste
· 1 tbsp fresh parsley, chopped
· Juice of ½ lemon
· Zest of half a lemon
1. To open up the squash, carefully cut it in half lengthwise using a large, sharp knife. (You can microwave the squash for a couple minutes to make it easier to cut into). Scoop out the seeds.
2. Preheat the oven to 375º. Season the squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add ¾ cup water, and roast until tender when pierced with a knife, about 45 minutes. Let cool.
- After removing spaghetti squash from the oven, heat the olive oil in a skillet over medium heat. Add in the garlic and sauté for 2-3 minutes. Then add in the shrimp, salt, pepper, and a pinch of red pepper flakes. Cook for 5 minutes, until the shrimp is cooked through (flipping part way through). Shrimp should be pink. Remove from heat.
- Once the squash is cool, scrape the flesh into a large bowl using a fork. Add the shrimp and any cooking juices, lemon juice; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.
I serve the spaghetti squash and shrimp with roasted broccoli (can be made in the oven while cooking squash) or green beans (with garlic and lemon).