Spaghetti squash is a terrific addition to your fall menu. Make sure to include a protein of your choice. We chose shrimp for this dish! In this dish, the simple flavors of citrus, dill, and chili perfectly accompany delicate spaghetti squash and buttery shrimp. As a fun side note, In Japan, New Year’s Day celebrations almost always include a shrimp-studded meal. Enjoy!
Ingredients :
- 1 spaghetti squash
- 1 lemon
- 1 1/2 teaspoon dill
- 1 garlic clove, minced
- 1/4 teaspoon crushed chili peppers
- salt, to taste
- black pepper, to taste
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 pound fresh shrimp, peeled
Directions :
- Prepare the Spaghetti Squash
- Preheat oven to 400 degrees F.
- Slice washed squash in half and remove the seeds. You can either discard these or save them to wash and roast for snacking or tossing on salads.
- Lightly brush the squash with olive oil and season with salt and pepper to taste. Place squash flesh-side down on a foil-covered baking sheet and bake for 30-40 minutes, until tender when pierced with a fork.
- Prepare the Shrimp
- Peel shrimp add to a large bowl, and toss with lemon juice, dill, and chili pepper flakes.
- Melt butter in skillet over medium-high heat, add garlic sautéing until fragrant. Add shrimp and spices and continue to sauté until shrimp turns pink, about 5-10 minutes.
- Assemble the Dish
- Once squash is tender, allow to cool for at least 10 minutes. Using a fork, scrape out the flesh of squash so that it falls in noodle-like tendrils into bowls. Add cooked shrimp and any juice from pan on top and serve.
For a sweet ending you might enjoy:
Grilled Pears with Cinnamon Drizzle
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 114 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 181 mg | 60 % |
| Sodium 478 mg | 20 % |
| Potassium 27 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 28 g | 56 % |
| Vitamin A | 7 % |
| Vitamin C | 14 % |
| Calcium | 8 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
