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1
Place 2/3 of the scampi butter in a large saute pan over high heat and melt.
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2
Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan.
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3
Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes.
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4
Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks.
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5
Serve over hot spaghetti squash and garnish with fresh arugula.
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6
In a bowl with a wire whisk, mix together all ingredients until well blended.
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7
1 medium spaghetti squash (about 3 pounds)
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8
Slice squash in half lengthwise.
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9
Scoop out the seeds with a spoon as you would a pumpkin.
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10
Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands.
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11
(It is better to undercook if you are not sure).
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12
Remove, drain, and cool with cold water or an ice bath to stop the cooking.
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13
Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands.
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14
Discard the skin.
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15
You can reheat the squash strands by dipping with a strainer in boiling water just before serving.
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16
Cook's Note: Spaghetti squash may be used in any recipe that calls for pasta.
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17
It is great plain with butter or with marinara sauce, scampi, or even alfredo.
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18
Ease of preparation: easy
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19
Nutrient Value Per Serving (Spaghetti Squash):
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20
Calories: 24
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21
Total Fat: 0 grams
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22
Saturated Fat: 0 grams
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23
Carbohydrates: 5 grams
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24
Net Carbohydrates: 4 grams
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25
Fiber: 1 gram
