Ingredients
- 1 spaghetti squash
- 1 1/2 tsp extra virgin olive oil
- 2 tbsp pesto (optional)
- 1 oz fresh spinach
- 3/8 cup freshly grated parmesan cheese
- 9 oz fresh raw shrimp
- 1/4 tsp regular paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- salt and pepper to taste (optional)
- 1 tbsp chopped parsley (optional)
Steps
- Heat the oven to 400 F and line a baking sheet with the olive oil.
- Halve the squash lengthwise, remove the seeds, and place it cut-side down on the baking sheet.
- Roast the squash for 35 minutes, or until the flesh pulls into strands.
- Season the shrimp with paprika, garlic powder, cayenne, salt, and pepper, then cook them in a 12-inch skillet over medium heat for 5 minutes, until opaque and cooked through.
- Scrape the squash into strands, add it to the skillet with the spinach and pesto, and cook for 2 minutes.
- Stir in the Parmesan and parsley, if using.
Main ingredient on sale this week? See what to make with shrimp on sale.
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