Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash (cooked and shredded)
  • 1 1/4 lbs shrimp
  • 1 tablespoon + 1 teaspoon butter flavored olive oil (butter, vegan butter, or olive oil)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 4 cloves garlic (minced)
  • ¼ shallot (diced)
  • 2 tablespoons fresh Italian parsley (diced)
  • 1 teaspoon sea or Himalayan salt
  • ½ teaspoon fresh ground black pepper
  • 2/3 cup organic low-sodium chicken broth
  • 1 tablespoon Lemon Balsamic Vinegar (optional - you can sub with extra lemon juice or regular balsamic)
  • 1/2 slice gluten free or whole wheat bread (pulsed in blender to make bread crumbs (optional))
  • 2/3 cup good Parmesan cheese (divided)

Instruction

  • In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, shallots, 1 T parsley, salt, pepper, chicken broth and vinegar. Add shrimp and let sit for 20 min.
  • Spray a casserole dish with cooking spray and cover the bottom with the cooked spaghetti squash.
  • Pour the shrimp mixture over the top of the squash. Sprinkle with 1/3 of the Parmesan cheese.
  • Bake at 400 deg. for 20 min or until the shrimp start to turn pink.
  • If using the breadcrumbs, spray a small pan with olive oil spray and toast the breadcrumbs on medium heat for a few minutes until browned.
  • Sprinkle casserole pan with breadcrumbs and the remaining cheese and bake for another 5-10 min.
  • Remove from the oven and sprinkle the remaining parsley over the top.