NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

8 oz shrimp, peeled and deveined

1 tbsp ghee

3 cloves garlic

1 cup baby spinach

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.

• 3

  Brush the flesh of the squash with olive oil and season with a pinch of the salt and pepper.

• 4

  Place the squash cut-side down on the baking sheet and roast for 35-40 minutes until the skin is easily pierced with a fork.

• 5

  While the squash roasts, melt the ghee in a large skillet over medium heat.

• 6

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.

• 7

  Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink, opaque, and cooked through.

• 8

  Stir in the baby spinach and cook for 1 minute until it just begins to wilt.

• 9

  Once the squash is done, use a fork to scrape the flesh into long, spaghetti-like strands.

• 10

  Add the squash strands to the skillet with the shrimp, then stir in the lemon juice, remaining salt, pepper, and fresh parsley.

• 11

  Toss everything together for 1-2 minutes until well combined and heated through before serving.