Spaghetti Squash Shrimp Scampi
-
10 Mins
Prep Time
-
50 Mins
Cook Time
-
2
Servings
- 384
Calories
- 26g
Fat
- 14g
Carbs
- 27g
Protein
Psoriatic Disease
Ingredients
- 1 Medium Spaghetti Squash, halved and seeded
- 2 Tsp + 1½ Tbsp Extra Virgin Olive Oil, divided
- 1½ Tbsp Butter
- ¼ Tsp Crushed Red Pepper Flake
- 3 Cloves Garlic, minced
- 8 oz Raw Shrimp, peeled and deveined
- 5 oz Baby Spinach
- Juice of 1 Lemon
- Salt and Pepper, to taste
- Allergens:
- D Dairy
- S Shellfish
- View Substitutions
-
DDairy:
Replace butter with olive oil
-
SShellfish:
Replace shrimp with diced chicken, beans, or tofu, adjust cooking time accordingly
Instructions
1.
Prepare Squash Preheat oven to 375° F. Rub prepared squash halves with 2 Tsp olive oil (1 Tsp per half) and sprinkle with salt and pepper. Place cut side down on a rimmed baking sheet covered with aluminum foil.
2.
Roast Roast for 40-45 minutes or until squash strands can easily be scraped out with a fork. Once cool enough to handle, scrape out spaghetti squash strands into a bowl and set aside.
3.
Heat Skillet In a large skillet, heat butter and 1 ½ Tbsp olive oil over medium-high heat. Add crushed red pepper and garlic. Cook, stirring frequently, until fragrant, about 30 seconds.
4.
Combine Ingredients Add shrimp; sauté 2 minutes or until shrimp is almost opaque. Add spinach, tossing until spinach wilts. Add spaghetti squash strands and lemon juice and sprinkle with salt and pepper. Toss gently to combine.
Nourishment Notes
PD Cooking Tips
-
Garlic
Purchase jarred, minced garlic.
-
Shrimp
Purchase frozen, peeled, deveined shrimp.
-
Spaghetti Squash
Pre-cook the squash-using a sharp knife, poke several slits in a line lengthwise down the squash. Microwave the squash for 5-6 minutes. When it’s cool enough to handle, use the knife to cut open the squash along the “dotted line”. Squash can also be cooked up to 3 days in advance to minimize total cooking time.
-
Lemon
Purchase bottled lemon juice.
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