I LOVE pasta but pasta doesn’t love me! Pasta can be a part of a healthy balanced diet by having smaller portions and choosing whole grain varieties. On National Pasta Day, which was October 17th, 2016, I shared on Instagram and Facebook my dinner. I decided to forgo the whole grain pasta and sink my teeth into some SPAGHETTI SQUASH! It is such a great substitute for pasta. Don’t get me wrong, it is not pasta by any means, but it is delicious! I like eating it with marinara sauce, chili, or when I get creative, veggies and shrimp! See below for one of my creative recipes!
Roasted Garlic & Lemon Shrimp with Broccoli, Asparagus & Spaghetti Squash
1 medium size spaghetti squash- roasted (cut in half and seeds scooped out)
1 bag (10oz) thawed medium raw shrimp (tail removed and deveined)
1lb asparagus (cut up)
1/2 cup raw broccoli florets
1 head of garlic (roasted with olive oil, crushed red pepper and s&p)
2tbsp of olive oil (may need more)
1 medium lemon
Directions
Preheat oven to 400F. Cut the spaghetti squash lengthwise and scoop seeds out and place it cut side down in a Pyrex dish and place in oven. Spaghetti squash has a pretty tough skin, microwaving it for a few minutes can make it easier to cut.
While the squash is roasting, make the garlic. First, cut the top off of a head of garlic and add some olive oil, salt & pep, and crushed red pepper and wrap it in aluminum foil and toss it in the oven!
The squash can take about 45minutes or so, use this time to prep the broccoli and asparagus then put both aside.
During the last 15 minutes until the squash is ready, take the garlic out of the oven. Heat the oil in a pan, then add the roasted garlic, spices and sauté the veggies. Once the veggies become slightly tender, add the shrimp. If you are like me, I like my veggies on the crunchy side, so I add my shrimp around the same time my veggies are cooked to my desired likeness.
Serve and enjoy!!