Spaghetti Squash Shrimp Scampi

Ingredients

• For the “pasta”
  • 1 spaghetti squash
  • Extra virgin olive oil, for drizzling
  • Salt and pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
• For the shrimp scampi
  • 8 oz. shrimp, peeled and deveined
  • 3 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • Juice of 1 lemon
  • Zest of half a lemon

Directions

1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
2. After removing spaghetti squash from the oven, melt the butter and olive oil in a skillet over medium heat. Add in the garlic and sauté for 2-3 minutes. Then add in the shrimp, salt, pepper, and a pinch of red pepper flakes. Cook for 5 minutes, until the shrimp is cooked through. Remove from heat and add in desired amount of cooked spaghetti squash. Toss with lemon juice and zest. Top with parsley to serve.