Shrimp Scampi Spaghetti Squash Boat

If you had told me two years ago that I would purposefully replace pasta with spaghetti squash, I would have laughed in your face while simultaneously stuffing my face with penne alla vodka. Spaghetti squash has become such a favorite staple of mine, and I am always experimenting with different toppings and flavors. For this dinner, I adapted the recipe from Wicked Spatula, and it was delicious. 

 

Shrimp Scampi Spaghetti Squash Boat

Servings: 1

Ingredients: 

• 1/2 small spaghetti squash
• 1 tsp olive oil (1 SmartPoint)
• 5 oz raw shrimp (1 SmartPoint, 0 SmartPoints on Freestyle)
• 1 tbsp light butter spread (1 SmartPoint)
• 1 tsp minced garlic 
• Salt and pepper to taste 
• Lemon juice 
• Red pepper flakes and parsley for garnish

Directions:

1. Preheat oven to 375 degrees and wrap a try in aluminum foil
2. Cut a small spaghetti squash in half, and store other half in the fridge for later use (if the squash is too hard to cut, poke holes in it and microwave 2-3 minutes, then try again)
3. Coat spaghetti squash boat half with oil, salt and pepper, and use a pastry brush to spread evenly
4. Place facedown on the tray and pop in the oven for 35 minutes
5. When that's done, let it cool and and start on your shrimp
6. Coat a non-stick large skillet with spray oil on medium-high heat and add light butter spread
7. Once melted, add minced garlic and stir for about 1-2 minutes
8. Add shrimp to skillet and cook on each side about 2-3 minutes or until pink
9. Use a fork to make spaghetti-like strands with the squash, then transfer the flesh to the skillet and mix with the shrimp 
10. Add salt, pepper, and lemon juice to taste
11. Transfer back to the boat and garnish with parsley and red pepper flakes