Sauteed Shrimp with Spinach and Spaghetti Squash

A easy fresh recipe. For HCG, sub the butter & oil for chicken broth. Love cooking spaghetti squash this way. Its a light and tasty recipe!

Ingredients

  • 1 whole spaghetti squash, Cut in 1 inch rings (seeds removed)
  • extra virgin olive oil spray
  • 2 tablespoons unsalted butter, or 1 tablespoon ghee
  • 4 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 pounds large shrimp, shelled, peeled, deveined
  • Salt, pepper, onion powder to taste

Instructions

  1. Preheat the oven to 400 degrees F. 
  2. Spray with olive oil spray on the spaghetti squash. Season with salt and pepper. Place rings in a roasting pan. Bake for 30-40 minutes, depending on the size. Let cool for 5-10 minutes.
  3. While the spaghetti squash is cooling, make shrimp scampi. In a large skillet, melt butter with tablespoon olive oil. Sauté garlic until fragrant, about 1 minute.
  4. Add lemon juice. Simmer for 2 minutes then add shrimp and sauté for 3-4 minutes. Season with additional salt, pepper and onion powder. Careful not to overcook the shrimp.
  5. Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your “spaghetti”. Serve shrimp over spaghetti squash. Enjoy!

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