Garlicity lemon shrimp and spaghetti squash This recipe is yummy and very healthy too!
1 -2 pound spaghetti squash
virgin olive oil
3 minced garlic cloves
2 tbs of butter
1 tsp of crushed red pepper flakes
½ tsp of oregeno
1 large tomato diced
fresh spinach chopped
salt and pepper
1 lb of large peeled and deviened shrimp with tales off
Heat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Brush with olive oil and put in roasting pan face down and bake for 35 to 45 minutes and remove from oven. Let cool and gently scoop out cooked vegetable with gentle strokes using a fork. Set aside.
Heat olive oil and add butter allowing it to melt. Add minced garlic and cook until lightly brown. Add spinach, a tablespoon of lemon juice, red pepper flakes ,oregano,salt and pepper to taste and sautee for about a minute and then add shrimp and cook until pink, add diced tomato. When fully heated, put a mound of spaghetti squash on a plate and top with shrimp/lemon/garlic /spinach mixture. Sprinkle with parm and top with caper berries if desired.