Ingredients:

• 1 large Spaghetti Squash

• 1/3 pound previously peeled shrimp

• 1/4 cup white wine

• 3 tbsp extra virgin olive oil

• 2 cloves minced garlic

• parmesan cheese

• black pepper and salt

• parsley leaves

• lemon juice or half lemon

Instructions:

Spaghetti Squash:

1. Preheat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. (you are going to need extremely sharp chef knife as the squash is very hard)

2. Drizzle halves with 1 tbsp olive oil and season with pepper salt.

3. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes.

4. Use a fork to scrape out “spaghetti.”

5. Set aside

Shrimp Scampi:

1. Finely dice garlic cloves.

2. Place large skillet or pan over medium heat and add in 2 tbsp olive oil and the minced garlic.

3. Place shrimp in pan and drizzle the lemon juice, white wine, parsley flakes, and dash of black pepper.

4. Sautee the shrimp until they turn pink. (about 3 mins each side depending on size of shrimp)

5. Serve over spaghetti squash and drizzle grated parmesan cheese on top.

Nutrition Facts: 1 serving 

Calories: 376

Protein: 48g

Carbohydrates: 11g

Fiber: 3g

Protein: 23g