Ingredients

The following ingredients have 5 Servings
  • 2 pounds spaghetti squash
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes (or 1/2if you like more heat)
  • 1/3 cup dry white wine (or low sodium chicken stock)
  • 10 cherry tomatoes (halved)
  • 1/2 pound shrimp (peeled and deveined)
  • 1/3 cup freshly squeezed lemon juice
  • 6-10 saffron threads (optional)
  • kosher salt and freshly ground black pepper (to taste)
  • 1/4 cup flat leaf parsley (chopped)

Instruction

  • Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
  • Gently fluff and separate the strings with a fork and transfer to a bowl.
  • Stir in parmesan cheese and half of the chopped parsley. Season with salt and pepper and set aside.
  • In a pan over medium heat, melt butter and add garlic and red pepper flakes. Cook for 1 minute.
  • Add white wine and cherry tomatoes, and when the wine bubbles, add shrimp. Cook shrimp on one side for 3 minutes and turn them over. Add lemon juice and saffron thread, stir, and cook for another 2-3 minutes, until cooked through.
  • Turn the heat off, season with salt and pepper and add remaining chopped parsley.
  • Pour shrimp scampi over spaghetti OR serve separately in a bowl next to spaghetti squash.