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Donell’s Yummy Squash with Shrimp

average rating is 3 out of 5, based on 150 votes

Indulge in the delightful flavors of 'Donell's Yummy Squash with Shrimp'! This mouthwatering dish combines tender spaghetti squash strands with succulent shrimp, infused with a hint of cayenne pepper and the aromatic goodness of garlic and onions. Get ready to savor a healthy and flavorful meal that will leave you craving for more.

Serving suggestions/tips:

Serve the dish hot, straight from the skillet, for the best flavors.

Pair it with a fresh green salad or crusty bread for a complete meal.

Feel free to adjust the spice level by adding more or less cayenne pepper according to your preference.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Shrimp Seafood Main Meal Lunch Dinner Dairy-Free Gluten-free gluten-free low-carb paleo-friendly dairy-free nut-free grain-free keto-friendly high-protein low-calorie sugar-free seafood garlic onion parsley green onions shrimp spaghetti squash cayenne pepper healthy flavorful easy-to-make quick recipe one-serving weight-loss friendly clean eating Mediterranean-inspired delicious satisfying dinner lunch

Ingredients

1 spaghetti squash
1 lb peeled shrimp
½ teaspoon cayenne pepper
6 cloves garlic, chopped
¼ cup green onions, finely chopped
1 onion, chopped
½ cup parsley, finely chopped

Directions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
Place the spaghetti squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
While the squash is baking, prepare the shrimp. Heat a large skillet over medium heat and add a little oil or butter. Add the chopped onions and cook until they become translucent and slightly golden.
Add the chopped garlic and cook for an additional minute until fragrant.
Add the peeled shrimp to the skillet and sprinkle with cayenne pepper. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through. Be careful not to overcook them as they can become rubbery.
Once the shrimp are cooked, remove them from the skillet and set them aside.
Using a fork, scrape the cooked flesh of the spaghetti squash into strands and add them to the skillet with the cooked onions and garlic. Stir everything together to combine.
Return the cooked shrimp to the skillet and mix them with the spaghetti squash. Cook for an additional 2-3 minutes to heat everything through.
Remove the skillet from the heat and stir in the chopped green onions and parsley. Give everything a good toss to distribute the flavors evenly.
Transfer the contents of the skillet to a serving plate and garnish with some additional chopped parsley and green onions if desired.