Spaghetti squash is a great ingredient for a lower-carb, gluten-free alternative to pasta. And this garlic butter-wine sauce, shrimp and spinach make it taste delicious!
1 (2.5-lb.) spaghetti squash
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
20 ounces large raw shrimp, peeled and deveined
6 ounces fresh baby spinach
1/2 teaspoon salt, to taste
- Preheat oven to 375°F.
- Cut squash in half into 2 boats; scoop out and discard seeds and membranes. I spray or drizzle a little oil on the cut side and sprinkle with salt and pepper.
- Place the two halves cut side down on a greased cookie sheet.
- Bake at 375°F for 45 minutes or until just tender. Cool slightly.
- Use a fork to remove strands from boats; carefully scrape out spaghetti-like squash strands.
- Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly.
- Add shrimp; sauté 2 minutes or until almost done.
- Add spinach, tossing until spinach wilts.
- Add squash strands; sprinkle with salt.
- Toss gently to combine.
Makes 4 servings
Container Counts: 1 red/protein, 2 green/veggies, 1 tsp