Donell’s Yummy Squash with Shrimp
Add each protein and vegetable serving to a bell pepper and make a full meal (1 protein serving+2 vegetable servings)
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98% would recommend
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Tags:
Shrimp Between 350 and 650 Moderate Seafood Main Meal Lunch Dinner Dairy-Free Gluten-free
Serves
4
Prep Time
0.45 Minutes
Total Time
0.45 Minutes
Nutritional Facts
Amount per serving (4 total)
Calories
Fat
Carbohydrate
Protein
Ingredients
1 spaghetti squash
1 lbs peeled shrimp
½ teaspoon cayenne pepper
6 cloves garlic, chopped
¼ cup green onions, finely chopped
1 onion, chopped
½ cup parsley, finely chopped
Instructions
1. Spaghetti squash – preheat oven to 350 degrees. Cut squash in half, lengthwise and scoop out seeds. Arrange squash in a 13x9 glass dish, cut side down, pour ½ cup water in dish and bake until tender (usually about 45 minutes). Let squash cool, using a fork to rake out squash like spaghetti, set aside.
2. Shrimp – on stove top, sauté seasonings in olive oil, then add shrimp. Cook until shrimp are pink.
3. Add spaghetti squash to shrimp mixture and mix gently. Add salt and pepper to taste.
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98% would recommend
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