SHRIMP SCAMPI SPAGHETTI SQUASH
Prep Time: 15 min
Cook Time: 50 min
The heat is coming on outside but this dish right here is so light!!! Full of flavor without all the extra calories from a pasta dish!
Ingredients
1 spaghetti squash (at least 4 lbs.)
1 cup chopped onion
1 1/2 tsp. chopped garlic
2 tbsp. dry white wine
2 tbsp. lemon juice
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1/4 tsp. salt
1/8 tsp. black pepper
2 tbsp. light whipped butter
1 tbsp. grated Parmesan cheese
Optional topping: chopped fresh parsley
DIRECTIONS
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, (poking it with a knife a few times) or until soft enough to cut. Once cool cut it in half lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down.
Bake until tender, about 40 minutes.
About 10 minutes before squash is done baking, spray a skillet with nonstick spray to medium heat. Add onion and garlic, and cook about 5 minutes.
Add the wine, lemon juice, shrimp, salt, pepper, and 1 1/2 tbsp. water to the skillet. Cook and stir for about 3 minutes, until shrimp are cooked through and liquid has reduced.
Turn heat to low. Add butter to the skillet, and stir until melted and well mixed, about 1 minute. Remove from heat, and cover to keep warm.
Remove squash from the oven. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
Blot dry, removing as much moisture as possible. Transfer 4 cups squash strands to a large bowl.
Top squash with scampi, and sprinkle with Parmesan if you like. Dig in!
MACROS
Servings 2
Calories per Serving 310
Fat 8.5 g
Carbohydrate 6 g
Fiber 6 g
Sugar 12 g
Protein 26 g
Sodium 838 mg