Spaghetti Squash on the Menu Tonight

Aloha friends!

Squash any thoughts you had about running out tonight to buy yourself take-out food. I've got an easy, quick and delicious meal that you can whip up to enjoy with a glass of wine this evening. All you need is spaghetti squash, shrimp, and a few other ingredients. So let's get started:

First, you need to roast the spaghetti squash. Simply cut in half, clean out the seeds, and drizzle with olive oil, and season with salt and pepper. Place the squash cut side down on a roasting pan and bake in the oven until tender at 400 degrees for about 40-50 minutes. When tender, remove from the oven and let the squash cool down before scraping the flesh to make long strands. 

Next, melt butter in a non-stick pan on medium heat with crushed garlic and cook for ~2 minutes. Add shrimp and cook for a few minutes (if using cooked shrimp) or until the shrimp turn pink (if using raw shrimp). Transfer the shrimp to a plate, and add ~1/4 cup of white wine to the pan and squeeze in some lemon juice. Boil for ~60 seconds and return shrimp back to the pan. Throw in the spaghetti squash and parsley. Season with salt and pepper. Cook for a couple of minutes until the squash is warmed. Eat on its own, or serve with a side, and don't forget to top with cheese! I usually use Parmesan, but the last time I made this I only had aged cheddar on hand. The dish tastes better with Parmesan, but hey, I definitely wasn't complaining about my meal topped with cheddar.

There you have it. So what are you waiting for? Time to get roasting! 

xoxo Michelle

PS-If you need a reminder about the benefits of including squash in your diet, check our recent post from November. #squashgoals

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