Spaghetti squash

When Dan made this recipe for the first time, it was the first time he had even seen or eaten spaghetti squash!  I still can’t get over this.  It wasn’t my first time seeing or eating it, but it was the first time I enjoyed it.  I guess my taste buds are growing up?  It’s not a secret that I love shrimp, or olive oil or salt and pepper.  So, this dish couldn’t go wrong!  Especially since it was super easy for Dan to make.  I know this is a repeat.
Roasted shrimp with spaghetti squash
From Every Day Foods

  • 1 spaghetti squash(about 3 pounds)
  • salt and pepper
  • 1 pound shrimp
  • 1 Tbsp plus 1 tsp EVOO
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp fresh parsley
Preheat oven to 375. 

Slice squash in half lengthwise and season with salt and pepper.  Place face down on baking dish and add 3/4 c water and roast for 45 minutes or until tender when pierced.  Let the squash cool and then scoop out seeds and throw them away.  Scrape the flesh of the squash out with a fork and into a large bowl.

While the squash is cooling, toss shrimp with 1 t oil; season with salt and pepper and roast for about 10 minutes.  Once shrimp is done cooking and after the squash is in the bowl, add shrimp and any baking juices, salt and pepper and the lemon juice and the rest of the EVOO, toss to combine.  Top with parsley.

Nutritionals (Serves 4): Cals: 234, Fat: 6.7, Protein: 25, Carb: 19.1, Fiber: 4.1.

How do you use spaghetti squash?