Ingredients
3
3 servings
- •6 tablespoons olive oil, divided
- •1 small spaghetti squash, halved and seeded
- •salt and ground black pepper to taste
- •4 cloves garlic, minced
- •1 pound uncooked medium shrimp, peeled and deveined
- •1 pinch red pepper flakes, or to taste
- •1 lemon, juiced
- •0.5 lemon, zested
- •2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Nutritional Facts
Per 3 servings
- Calories: 417
- Carbohydrate: 16g
- Fat: 29g
- Fiber: 2g
- Protein: 27g
- Sugar: 0g
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