Healthy Eats

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.

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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.

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Aside from the ease and amazing taste, one hefty serving is worth just 2 Weight Watcher’s points!

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