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Spaghetti Squash with Shrimp & Garlic Lemon Sauce - RM3®

Print Recipe
Cook Time 1 hour
Course Dinner, Lunch
Servings 2 people

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.
Keyword Garlic Lemon Sauce, shrimp, Spaghetti Squash