We try to keep weeknight meals simple and healthy and this one is a sure bet. I usually have a spaghetti squash and frozen shrimp on hand so this is can be thrown together quickly. Martha’s version does not call for Parmesan but I can’t have pasta, real or faux, without it.
The worst part is cracking open that squash. I’ve had some close calls with a sharp knife but I’m finally getting the hang of it. It also helps to bake it for a few minutes before cutting.
Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 2 tablespoons fresh parsley – roughly chopped, 1 medium spaghetti squash – cut lengthwise, 1 pound large shrimp – peeled & deveined, 1 tablespoons fresh lemon juice, 1 teaspoon ground pepper, 1 teaspoon sea salt, 1-2 tablespoons grated Parmesan
Directions: Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
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 1 tablespoon oil; toss to combine.
Season with Parmesan cheese, salt and pepper, top with parsley and serve with lemon wedges.
Aside from the ease and amazing taste, one hefty serving is worth just 2 Weight Watcher’s points!