1 large spaghetti squash
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