This recipe is the result of my dinner last night, cooked up with one of my dear friends. We use to live in the sorority house together, but after she moved out at semester and got a kitchen of her own, we have been planning to cook together! It is now April and we finally got around to it.
We both love healthy dishes and were set on giving spaghetti squash a whirl. Our lemony spaghetti combined with shrimp, parmesan cheese and fresh parsley was perfect! We even cooked the spaghetti squash in the microwave, cutting the cooking time by about 30 minutes!
Roasted Shrimp with Lemony Spaghetti Squash
yields 2 servings
1 lb. of shrimp, medium-large, frozen or fresh
1 spaghetti squash
2 tbsp. fresh parsley, chopped
1 tbsp. fresh lemon juice
1/4 cup parmesan cheese
olive oil, salt, pepper
First, thaw your shrimp if you are using frozen. Also peel, devein and remove the tails if they didn't come that way. Then, preheat your oven to 375 degrees.
Cooking spaghetti squash in the microwave: Slice your squash in half, lengthwise. Place cut side up in the microwave and cook for 6 minutes on high. After the first 6 minutes, flip the squash over and cook for another 6 minutes on high. Check to make sure the squash is tender enough, if it is, take it out of the microwave and using a fork, start to scrape the strands from the spaghetti squash.
While your squash is cooking, spread your shrimp out on a cookie sheet and toss with olive oil, salt and pepper. Roast the shrimp for 8-10 minutes.
Combine your squash strands, lemon juice, about a tablespoon of olive oil, parmesan cheese, salt and pepper in a bowl. Then add in the parsley and shrimp. Portion out your spaghetti and top with more cheese!
I can NOT wait to have my own kitchen!