Makes 2 servings
Macros: 383 cal, fat 11g, carbs 32g, protein 40g, fibre 8g
Ingredients:
• 1 Spaghetti Squash cut in half length-wise, and de-seeded (use a spoon)
• 2 Tbsp. olive oil
• 12 oz Shrimp
• 1 green pepper
• 1 tbsp minced garlic
• Sea Salt & fresh ground pepper to taste
• 1 cup pasta sauce of choice
Directions: Pre-heat your oven to 400. Cover a baking pan in aluminum foil and
set aside. Place the two pieces of squash face DOWN in the pan, and place into
the oven. Cook for 45-60 minutes. In the meantime, heat oil in a skillet over
medium-low heat. Add the bell pepper and cook for about a few minutes until
softened. Add garlic and cook until fragrant Add the shrimp, salt and pepper
and sauté for 5-6 minutes (until shrimp is no longer translucent)
Flip over the squash when it’s finished cooking, Use a fork to “shred” & pull out
the spaghetti squash. It comes out like spaghetti- pretty AWESOME! Place the
squash in a colander to drain any excess water for a minute or two (covered with
foil to keep warm). Top with 1 cup pasta sauce.
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