Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 pound large shrimp (about 16-20, peeled and deveined)
  • 1 pinch red pepper flakes
  • 1/4 cup white wine
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • salt
  • pepper
  • 1 tablespoon parsley (chopped)
  • 1 large spaghetti squash

Instruction

  • Cut your squash in half vertically.
  • Drizzle the flesh side of the squash with the oil, salt, and pepper. Place them cut side down on an aluminum foil lined sheet pan. Bake at 400°F for 30 minutes, or until tender.
  • Remove the squash from the oven and gently break up the flesh into noodles. Place the spaghetti squash noodles into a large mixing bowl, set aside.
  • Heat butter and oil in a large skillet over medium heat. Stir in the garlic and cook for one minute until it starts to soften.
  • Place the shrimp into the pan and cook until the shrimp have turned pink about 5 minutes.
  • Deglaze the pan with the white wine and add in the lemon zest, lemon juice, salt, and pepper. Continue to cook for an additional 5 minutes.
  • Stir in the parsley and pour the sauce over the spaghetti squash, stir to combine. Place the mixture back into the squashes shells and enjoy.