1 cup spaghetti squash
4 – 8 ounces of shrimp – drained and thawed
2 tsp olive oil
1 tsp smoked paprika
Fresh ground pepper
1 garlic clove minced
2 tbsp green onion diced
1 cup baby spinach
¼ cup fresh basil cut into thin long strips
2 tsp fresh lemon juice
Method: Season shrimp with paprika, salt and pepper, set aside while preparing spaghetti squash
Preheat oven to 400 degrees.
Cut squash lengthwise and scrape out and discard seeds, place squash face down on baking sheet lined with parchment paper.
Roast for 25 minutes, remove from oven and let sit to cool. Once cooled scrape out squash into a bowl using a fork to create long spaghetti strands.
Place oil in large skillet and add shrimp, green onions and garlic, cook for a few minutes until shrimp are pink set aside, cover and keep warm.
Place squash and spinach in skillet heat until spinach wilts, stir in basil and lemon juice, season with salt and pepper.
Plate immediate and top with shrimp.
You may add more salt, pepper and lemon juice if desired.
Tip: Maintenance substitute butter for oil. Tip: Maintenance add fresh Parmesan Cheese to the finished plate.
Dea's Recipe Creation