Healthy-ish Shrimp Scampi with Squash “Noodles”

Inspired by my favorite dish, minus the absurd calories. It’s no replacement, but it’s sure dang close!

Ingredients

• 1 spaghetti squash

• ½ red onion

• 2 ½ tbsp chopped parsley

• 3 tbsp coconut oil

• 2 ¼ tsp minced garlic

• 1 tsp red pepper flakes (or more if you like a lot of heat)

• 14 oz shrimp (thawed if frozen)

• ¼ cup vegetable broth

• 2 lemons

Yield: 2 people

1. Cook the spaghetti squash. If you have an Instant Pot, I highly recommend this method. If you are baking it in the oven, do as follows:

   • Cut spaghetti squash in half (be SUPER careful), place cut side down on baking sheet. Bake for 25-30 minutes or until soft (you should be able to easily pierce it with a fork).

   • Remove from oven and let rest until it’s cool enough to handle.

   • Use two forks to scoop out seeds and “noodles.” Set aside.

2. While the squash is baking, finely chop onion and parsley. Set aside.

3. Heat coconut oil in a pan on medium-high. Add onion and garlic and stir for about 2-3 minutes or until fragrant. Add red pepper flakes and stir for about a minute longer.

4. Ads shrimp to pan. If they are not already cooked, cook until no longer see-through. They will be a nice pink color. Add broth, and stir together. Cook until most of the liquid is gone, casually stirring (about two minutes).

   • If your squash is still baking, you can keep this on the lowest heat until squash is ready. Turn back to medium for the next step.

5. Add prepared spaghetti squash to pan and stir for 1-2 minutes.

6. Remove from heat and add the lemon and parsley to the pan. Stir. Add salt and pepper to taste.

7. Garnish with a lemon wedge on the side and enjoy!

Did you make this? Leave me a comment and let me know how it was!