top of page

Spaghetti Squash with Roasted Shrimp Serves 3

1 large spaghetti squash

Kosher salt

Freshly ground pepper

1lb large shrimp, peeled and deveined

2 tbsp extra virgin olive oil

juice of 1 lemon

2 tbsp fresh parsley, chopped

Preheat the oven to 375°

Cut the squash lengthwise and remove the seeds. Season with the salt and pepper. Place cut side down in a large glass baking dish and add ¾ cup of water. Roast for approximately 45 minutes. Skin should be tender when pierced with a knife.

In a large bowl, toss the shrimp with 1 tbsp of olive oil and season with salt and pepper.

When there is about 15 minutes left on the squash, place the shrimp on a baking sheet and roast for 10-15 minutes.

Scrape the flesh of the squash with a fork and place the "spaghetti" in a large serving bowl. Add the shrimp and cooking juices, the lemon juice and 1 tbsp of olive oil. Toss to combine.

Season with salt and pepper and top with the parsley. Serve with lemon wedges if desired.

Net Carbs per serving: 16.9

1 view0 comments


bottom of page