Creamy Shrimp Spaghetti
1 spaghetti squash Avocado oil Salt and pepper, to taste 2 Tbsps. unsalted butter 2 tsps. minced garlic 2lbs. small shrimp 1 14.5oz jar 4 cheese pasta sauce Preheat oven to 400°F and line baking sheet with parchment paper. Microwave squash 3-5 minutes to soften just enough to make it easy to cut. Scoop out innards and seeds with sturdy spoon. Brush surface of flesh of both halves of squash with avocado oil. Sprinkle each with salt and pepper to taste. Place each half cut side down on prepared baking sheet. Roast for 35-50 minutes until it has reached your desired tenderness. Melt butter in large skillet. Add garlic and sauté until fragrant, 2-3 minutes. Add shrimp and season to taste with salt and pepper or other seasoning as desired, such as Cajun or Old Bay. Cook approximately 5 minutes on both sides until shrimp is no longer pink. Add pasta sauce and cook until heated through. Use fork to shred roasted flesh into strings and add to skillet. Stir to combine and serve immediately.
1 spaghetti squash Avocado oil Salt and pepper, to taste 2 Tbsps. unsalted butter 2 tsps. minced garlic 2lbs. small shrimp 1 14.5oz jar 4 cheese pasta sauce Preheat oven to 400°F and line baking sheet with parchment paper. Microwave squash 3-5 minutes to soften just enough to make it easy to cut. Scoop out innards and seeds with sturdy spoon. Brush surface of flesh of both halves of squash with avocado oil. Sprinkle each with salt and pepper to taste. Place each half cut side down on prepared baking sheet. Roast for 35-50 minutes until it has reached your desired tenderness. Melt butter in large skillet. Add garlic and sauté until fragrant, 2-3 minutes. Add shrimp and season to taste with salt and pepper or other seasoning as desired, such as Cajun or Old Bay. Cook approximately 5 minutes on both sides until shrimp is no longer pink. Add pasta sauce and cook until heated through. Use fork to shred roasted flesh into strings and add to skillet. Stir to combine and serve immediately.
