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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 g7 %
Saturated Fat 2 g10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 181 mg60 %
Sodium 478 mg20 %
Potassium 27 mg1 %
Total Carbohydrate 2 g1 %
Dietary Fiber 0 g1 %
Sugars 1 g 
Protein 28 g56 %
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.

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