A new way to incorporate vegetables: Spaghetti Squash with Shrimp and Spinach
One of my top goals for 2016 is to maintain healthier eating habits. In the past, pizza, chips and pasta were all weaknesses for me. At some point you realize that small adjustments within your diet make a world of difference,
During a recent conversation with a coworker, she raved about spaghetti squash. She's a foodie like I am, so I trusted her opinion and decided to try it out. Using the spaghetti squash in place of pasta, I created the tasty dish, below...
Spaghetti Squash with Shrimp and Spinach
1 spaghetti squash
2 cups of baby spinach
1 cup of raw shrimp
2 tbsp of chopped onion
2 tbsp butter
1/4 cup dry white wine
1 tsp red pepper flakes
1 tsp black pepper
1/2 tsp salt
1 tsp minced garlic
1 tsp garlic
Olive oil to coat lightly
*optional garnish: Truffle Cheese
Preheat oven to 375 degrees
Cut spaghetti squash in half (lengthwise)
Remove seeds and coat with olive oil
Season lightly with salt and pepper
Place on baking sheet, flesh side down, and roast for 35 mins
Heat butter, onion and garlic over medium heat
Add in shrimp, red pepper flakes, salt and pepper, (be sure to flip shrimp when it begins to turn pink, roughly 1 minute)
Add in Spinach and white wine
Allow spinach to wilt in a covered pan for 3 minutes, stir then remove from heat until squash it finished.
Remove squash from the oven. Using a fork, gently scrap the "noodles" out.
Plate and top with shrimp sauce.
I hope you enjoy this as much as I did!
X's and O's,