Sautéed Shrimp and Spaghetti Squash

Sautéed Shrimp and Spaghetti Squash

Sautéed Shrimp and Spaghetti Squash
Author: Dawn Bryant
Serves: 2+
Ingredients
  • 1 medium spaghetti squash
  • 1 pound shrimp (I use 16/22 sized)
  • 1 red bell pepper
  • 2 cloves garlic
  • 1 bunch Italian parsley
  • 1 tsp coconut oil
Instructions
  1. Preheat oven to 425°.
  2. Cut spaghetti squash in half, remove seeds; place in pan, flesh side down with about an inch of water (you also can use veggie or chicken broth for more flavor).
  3. Roast in 425-degree oven for approximately 30 minutes; you should be able to easily stick a fork or knife through the shell side of the squash.
  4. Let squash cool in shell, flesh side up.
  5. Mince garlic and chop the seeded bell pepper (I do a 1/4 to 1/2 inch chop on the peppers).
  6. Melt coconut oil in a frying pan.
  7. Toss peppers and garlic into the frying pan and sautee until tender (about four minutes), but firm (don't burn the garlic!).
  8. Use a fork to scrape out the inside of the squash into a large bowl. It will come out in strings, easily.
  9. Roughly chop up the parsley and toss in with the squash.
  10. Scoop peppers and garlic out of the pan and in with the spaghetti squash; save the oil if there is any left.
  11. Sauté shrimp in the leftover oil from the peppers and garlic on medium heat, use the same frying pan; if you need, add a little more coconut oil. It should take about five minutes. The meat from the shrimp should be opaque and the shells should be pink.
  12. Let shrimp cool; then remove shells/tails.
  13. Toss shrimp with the squash, peppers, garlic & parsley; mix well.
  14. Season with salt, pepper and/or red pepper flakes.

Nutritional Information for Shrimp and Squash