'Who doesn't like pasta? Nobody right!? I absolutely love pasta. So when I discovered this pasta like vegetable I was definitely looking to add it to my Phamily's meal rotation. It has a great crunchy al dente texture to it, and is richer in protein than regular pasta. Not to mention is packed with many other nutrients like vitamin C, Potassium, and Calcium. It's healthy, has a great taste, texture, and can be pretty versatile. So here is my really simple, really healthy, really yummy version of shrimp scampi. You will need:
Spaghetti Squash
Shrimp (wild caught)
1 Onion
Raw Garlic
Spinach
coconut oil
salt n peppa (not the group)
lemon (optional)
#ALLYOUGOTTADOIS
Start of by cutting squash in half. Remove seeds, sprinkle with salt and pepper, and lay squash face down on baking tray. Preheat oven. Bake at 400 degrees for 20-30 minutes. While that's baking, chop your onions, garlic, and spinach. Heat a separate pan/skillet with coconut oil. Once the oil is hot add shrimp, onions, garlic, and salt and pepper to taste. After a quick sear, turn shrimp off, and add spinach. Remove squash, and use fork to pull up the spaghetti like strings. If you are satisfied with the texture add shrimp mixture to the whole squash shell, no need for a plate! Enjoy.
Spaghetti Squash
Shrimp (wild caught)
1 Onion
Raw Garlic
Spinach
coconut oil
salt n peppa (not the group)
lemon (optional)
#ALLYOUGOTTADOIS
Start of by cutting squash in half. Remove seeds, sprinkle with salt and pepper, and lay squash face down on baking tray. Preheat oven. Bake at 400 degrees for 20-30 minutes. While that's baking, chop your onions, garlic, and spinach. Heat a separate pan/skillet with coconut oil. Once the oil is hot add shrimp, onions, garlic, and salt and pepper to taste. After a quick sear, turn shrimp off, and add spinach. Remove squash, and use fork to pull up the spaghetti like strings. If you are satisfied with the texture add shrimp mixture to the whole squash shell, no need for a plate! Enjoy.