sweetnutritionnyc
Spaghetti squash is one of my favorite things to have for dinner. It’s very low in calories and taste delicious! Here’s the best way to make this as a dish so that you won’t miss having a big bowl of spaghetti!
Ingredients:
One large spaghetti squash
One bag of spinach
2 pounds of shrimp peeled and deveined
2 tablespoons of butter
2 tablespoons of mascarpone cheese
2 tablespoons of Parmesan
Garlic salt and pepper
Directions:
Pierce the spaghetti squash a few times with a knife and place in the microwave for about five minutes. Then cut off the sides and slice it vertically, scoop out the middle seeds sprinkle with kosher salt and pepper. Line a baking sheet with tinfoil. Spray the spaghetti squash portion that is cut with cooking spray and then place face down on the baking sheet. Roast in the oven at 400° for approximately 30 to 40 minutes.
Clean shrimp and dry well sprinkle with salt and pepper. Place aside
Once the spaghetti squash is done turn it back over and let it cool for about five minutes. With a fork scrape out the spaghetti squash well.
Heat a skillet to medium high with 1 tablespoon of butter. Add the shrimp and cook well on both sides until the shrimp is pink and no longer translucent. Take out the shrimp and set aside.
In a large pan heat the rest of the butter and fresh garlic. If you don’t have fresh garlic you can add garlic powder while you are cooking. After about a few minutes add the mascarpone and Parmesan cheese and mix well.Place the spaghetti squash in the pan and let it cook for a few minutes. It really just needs to take on the flavor of the butter sprinkle with salt and pepper and garlic. Add the spinach to the top of the spaghetti squash and use tongs to continue to rotate the spinach until it is all wilted. Add the cooked shrimp at the end and sprinkle with more Parmesan cheese as desired!
