This was so easy, so delicious, and so light and perfect for summer! A lighter version of a popular pasta dish, made with spaghetti squash and lots of spinach, this one’s a keeper!
Ingredients (makes 3-4 servings):
1 lb large shrimp
1 spaghetti squash
2 cups spinach
1/2 cup cherry tomatoes, halved
4-5 cloves garlic, diced
2 tbsp EVOO
2 tbsp butter
pinch of salt, pepper, and red pepper flakes to taste
This couldn’t be easier. The first step is roasting the spaghetti squash. I cut mine into rings, scooped out the seeds, and roasted them on a parchment paper-lined baking sheet at 400º for 30 minutes. Then scoop out the flesh and put it aside.
Add the butter and EVOO to a pan on a low-heat, then cook the garlic for 2-3 minutes. Add your shrimp (I left the tails on but took off the shells and cleaned them out), and cook for 5-6 minutes until they are completely pink.
Add in the spinach, tomatoes, and spaghetti squash and cook it for just another 2-3 minutes to incorporate everything. Told you this was simple!