SMART SUBSTITUTION Spaghetti squash makes a great, gluten-free stand-in for pasta; after roasting the halved squash until tender, scrape the flesh with a fork into long spaghetti-like strands. Roasted shrimp are brightened with the addition of lemon juice and fresh parsley.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Season cut sides of squash with salt and pepper. Place, cut side down, in a 9-by-13-inch baking dish. Add the water and bake until tender when pierced with a sharp paring knife, about 45 minutes. Let cool.
Step 2
Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
Step 3
Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and remaining tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.
NUTRITION INFORMATION
Step 4
(Per Serving)
Step 5
Calories: 234
Step 6
Fat: 6.7g (1.2g Saturated Fat)
Step 7
Protein: 25.7g
Step 8
Carbohydrates: 19.1g
Step 9
Fiber: 4.1g
