Spaghetti Squash with Shrimp

With garlic, tomatoes and strands of spaghetti squash to twirl around your fork, this dish will surely satisfy your craving for Italian food. If you’ve never cooked a spaghetti squash, there’s nothing to fear. Once you cut lengthwise and scoop out the seeds, it goes in the oven for 40-50 minutes until fully cooked. For this recipe, you’ll leave it slightly underdone; then add the shrimp and spices and cook for an additional 5-10 minutes.

Serves 4
Serving Size: ¼ squash
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 1 (14.5-ounce) can diced tomatoes
• ½  pound peeled and deveined cooked shrimp, thawed
• 1 tablespoon minced garlic
• 1 teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 lemon wedges (optional)

Directions:

1. Place squash halves cut-side down on a baking sheet. (Tip: line with foil for easy cleanup.)
2. Bake in a 400°F oven for about 35 – 40 minutes.
3. Drain diced tomatoes and mix in a separate bowl with shrimp and spices.
4. Remove squash from oven. Flip cut side up.
5. Fill each half with shrimp, tomato, and spice mix.
6. Cook for another 5-10 minutes, until tender.
7. Drizzle with olive oil.
8. Use a fork to scrape the squash and shrimp from the shells into a medium bowl. Garnish with lemon wedge.

Nutrition Information per Serving:

• Serving Size: ¼ squash
• Vegetables: 1½ cups
• Fruits: 0 cups
• Calories: 193 calories
• Carbohydrates: 14 grams
• Fiber: 5 grams
• Protein: 16 grams
• Fat: 9 grams
• Sodium: 676 mg