Spaghetti Squash with Shrimp & Garlic Lemon Sauce – RM3®
Ingredients
- 4 oz. shrimp (peeled and deveined)
- 1 cup spaghetti squash (cooked and scraped into strands)
- 1 cup spinach, chopped
- ½ cup tomatoes, diced
- ¼ cup onions, diced
- 1 clove garlic, minced
- 1 tsp lemon juice
- ½ tsp dried basil
- ½ tsp oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
Instructions
-
Preheat oven to 375°F.
-
Cut spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet lined with parchment paper.
-
Bake for 35-40 minutes until tender. Use a fork to scrape into spaghetti-like strands.
-
Heat a pan over medium heat and spray with non-stick cooking spray.
-
Add shrimp, garlic, lemon juice, basil, oregano, and crushed red pepper. Sauté for 3-4 minutes until shrimp is pink and fully cooked.
-
In the same pan, add onions, diced tomatoes, and spinach. Cook for 3-4 minutes until the onions are soft and spinach is wilted.
-
Toss the shrimp and sautéed vegetables with the cooked spaghetti squash. Adjust seasoning with salt and pepper as needed.
Notes
Recipe Yields: 4 servings of protein and 2 servings of vegetables.
Remember: This is an RM3® recipe.
