- 2 tablespoons olive oil, or to taste, divided
- 1 large spaghetti squash, halved and seeded, or to taste
- 3 cups fresh spinach
- 1 clove garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 cup cherry tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 3/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
- Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.
05/01/2018
recipepes.com
Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash, recipe
PT15M
PT1H
5
455 calories
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