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Garlic Shrimp Over Spaghetti Squash

Donna Webb shows you how to make a healthier dish with faux pasta - you won't be able to tell the difference!
Garlic Shrimp Spaghetti Squash 

(makes 5 servings)
1 large spaghetti squash
½# sliced fresh mushrooms
1 medicum onion, chopped
1/3 cup olive oil
4 garlic cloved, minced
1# medium shrimp, peeled and deveined
1/2 cup all natural chicken broth
1 Tbsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup crushed tomatoes (canned)
1/2 cup grated Romano or Parmesan cheese
1 Tbsp. butter

1.     Prepare spaghetti squash:  Poke several holes in squash with a fork.  Place squash in mircrowave.  Cooke on high for 10 minutes.  Remove squash from microwave and cut in half lengthwise.  Scrape seeds out with a fork.  Place both sides of squash cut-side down on a microwave safe plate.  Cook on high for 10 more minutes.  Remove "spaghetti" strands with a fork.  Set aside.
2.    Meanwhile, sauté mushrooms and onion in oil in a large skillet until tender.  Add garlic, cook 1 minute longer.
3.    Add the shrimp and broth and seasonings.  Bring to a boil.  Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turns pink.
4.    Stir in the tomatoes, ¼ cup of cheese, and butter.  Toss shrimp mixture with spaghetti squash.  Sprinkle remaining cheese on top.

NUTRITION:  302 calories, 19 gms fat, 16 gms carbohydrates, 3.4 gms fiber, 20.9 gms protein

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