NUTRITION

SERVINGS

INGREDIENTS

1 medium spaghetti squash

8 oz large shrimp

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

2 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the flesh with a small amount of the olive oil and a pinch of sea salt.

• 3

  Place the squash halves cut-side down on the baking sheet and roast for 40-45 minutes until the skin is easily pierced with a fork.

• 4

  While the squash is roasting, peel and devein the shrimp, then pat them completely dry with a paper towel.

• 5

  Use a fork to scrape the roasted squash flesh into long, spaghetti-like strands and set them aside in a warm bowl.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 60 seconds until the aroma is released and the garlic is golden.

• 8

  Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

• 9

  Stir in the lemon juice, sea salt, and black pepper, tossing the shrimp to coat them thoroughly in the sauce.

• 10

  Divide the spaghetti squash strands between plates, top with the garlic shrimp, and garnish with fresh parsley and grated parmesan cheese.