Spaghetti Squash Bake

Serves 4
Prep time 15 minutes
Cook time 1 hour

 

Ingredients: 

• 1 large spaghetti squash

 

Instructions: 

1. Preheat oven to 375 degrees
2. Cut spaghetti squash length wise and scrape out seeds
3. Place squash seed side down in a baking dish and add an inch of water
4. Cover with aluminum foil
5. Bake for 30 minutes or until tender
6. Let cool
7. When squash is cooked, run a fork through the inside of the squash to take out all your “spaghetti”
8. Put in a bowl and make your sauce

Shrimp and Sweet Pea Sauce:

Ingredients: 

• 2 pounds of shrimp, shelled and deveined
• 1 pound of frozen peas
• 3 garlic cloves, minced
• 4 tablespoons of extra virgin olive oil
• 1/2 cup of basil
• Salt and coarsely cracked pepper to taste

 

Instructions: 

1. In a non-stick pan, add garlic and olive oil
2. Cook garlic on low heat until golden
3. Add a bit of water to stop garlic from burning
4. Add shrimp and cook until cooked through, about 4 minutes
5. Place shrimp in a bowl
6. Add peas to the pan and cook until cooked though, about 5 minutes
7. In a food processor or blender, add half of the peas and blend until smooth
8. Add all peas, pea cream, shrimp, spaghetti squash and basil in to the pan with 1/2 a cup of water and cook until spaghetti consistency is creamy