Prep time: 10-15 mins. | Cook time: 55 mins. | Serves: 4-5
Ingredients
- 1 med spaghetti squash (about 3 lbs) halved lengthwise, seeds discarded
- 1 lb large shrimp, peeled and deveined
- 1 tbsp plus 1 tsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
- Coarse salt and ground pepper
Directions
- Preheat oven to 375°. Season squash with salt and pepper, place cut side down in a 9×13 baking dish.
- Add ¾ cup water and roast until tender, about 45 min.
- Let cool. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 tsp oil, season with salt and pepper.
- Roast until cooked through, 8-10 min. With a fork, scrape flesh of squash into a large bowl.
- Add shrimp and any cooking juices, lemon juice, and 1 tbsp oil; toss to combine.
- Season with salt and pepper, top with parsley, and serve.