Shrimp with Spaghetti Squash
Servings: 4
Calories: 199.32kcal
Ingredients
- 1 medium spaghetti squash about 3 pounds, halved lengthwis
- Sea salt and ground pepper
- 1 pound large shrimp peeled and deveined
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice plus lemon wedges for serving
- 2 tablespoons fresh parsley roughly chopped
Instructions
- Preheat oven to 375 degrees.
- Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
- Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
- Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.
- Season with salt and pepper, top with parsley and serve with lemon wedges.
Nutrition
Calories: 199.32kcal | Carbohydrates: 18.72g | Protein: 17.18g | Fat: 7.08g | Saturated Fat: 1.22g | Trans Fat: 0.02g | Cholesterol: 142.88mg | Sodium: 1072.91mg | Fiber: 4.03g | Sugar: 6.69g
