Italian Herb Spaghetti Squash and Shrimp

This was my first hand at Spaghetti Squash, and I am SUCH a believer!  I will be eating this on MANY occasions !!

IMG_4868

This recipe will make 1 meal

(Adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html#dialog)

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 300-350 (depending on the amount of spaghetti squash used)

Time: This recipe takes a little over an hour due to the cooking of the spaghetti squash!

Ingredients Needed:

  • 3-4oz. Frozen Shrimp (peeled and deveined)
  • 1 small-medium Spaghetti Squash
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Fresh Garlic
  • Basil (fresh or dried)
  • Parlsey (fresh or dried)
  • Dried Sage
  • Garlic Powder
  • Ground Pepper

Directions:

  • Preheat the oven to 375 degrees F.
  • Thaw Shrimp – set aside
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
  • Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
  • Bake for 45 minutes, until the squash is easily pierced with a paring knife.
  • Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  • Remove from the oven, uncover, and allow to cool slightly.
  • Using a spoon, remove the seeds and discard.
  • Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
  • In a hot pan, heat some coconut oil and fresh garlic 
  • When the pan is hot, put the shrimp in and let them sauté 
  • Heat another pan and add the spaghetti squash, a tsp. of coconut oil and herbs
  • Add the shrimp to the Spaghetti Squash mixture and mix all together
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin

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