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Lemon and Herb Spaghetti Squash with Shrimp Recipe

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This recipe for Lemon and Herb Spaghetti Squash with Shrimp is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small to medium Spaghetti Squash
1 lb. large raw Shrimp, cleaned and deveined.
2 Tbs. Olive oil
4 Tbs. Butter
2 Lemons, juiced
1 tsp. Lemon zest
6 cloves Garlic, minced
1 C. dry white Wine
2 tsp. Dijon Mustard
1/2 tsp. Red Pepper flakes
1/2 C. plain Greek yogurt
4 Tbs. fresh Parsley, chopped
Salt and cracked Pepper to taste
Directions:
Directions:
Spaghetti Squash:
Preheat oven to 350º.
Cut spaghetti squash down the middle (lengthwise) and scoop out seeds.
Place the squash cut side down on a baking sheet lightly sprayed with oil.
Bake for 45 minutes or until tender (will vary with size, test with a fork).

In a large skillet, melt the oil and butter over medium high heat.
Add shrimp and season with salt and pepper, sauté for 2 minutes.
Add garlic and sauté an additional 2 minutes until shrimp is cooked.
Remove shrimp from heat and set aside.

Add lemon juice, zest, white wine, mustard and red pepper flakes and bring to a boil.
Reduce heat and allow sauce to simmer until the squash has finished baking.

When squash is done, scrape out all the strands of 'spaghetti' with a fork into a colander.
Squeeze out excess water with a paper towel.

Remove sauce from heat.
Whisk yogurt into the sauce until creamy and smooth.
Stir in chopped parley.
Add shrimp.

Either toss sauce with spaghetti squash and serve, or serve separately with sauce ladled over the squash
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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