Shrimp and Spaghetti Squash
Cook the squash. I usually cut it in half, scoop out the seeds, place it, skin side up, in a lidded saucepan with an inch of water, and boil it for about 20 minutes. Remove from pan and let cool. Meanwhile, saute onions and garlic in a bit of olive oil until soft and lightly browned. While it is cooking, use a fork to remove the spaghetti squash from the shell. Cook shrimp and then add the tomato. Add squash and mix until combined. Add salt, pepper, and parsley to taste.
Note: I also added about 1/4 cup white wine with the shrimp, but it’s optional.
Recipe and photo copyright 2015 Deanna Bartalini