Roasted Shrimp with Spaghetti Squash

1. 1

   Preheat oven to 375F.

2. 2

   Season cut sides of squash with salt and pepper.

3. 3

   Place, cut side down, in a 9-by-13-inch baking dish.

4. 4

   Add the water and bake until tender when pierced with a sharp paring knife, about 45 minutes.

5. 5

   Let cool.

6. 6

   Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper.

7. 7

   Roast until opaque throughout, 8 to 10 minutes.

8. 8

   Scoop out seeds from squash and discard.

9. 9

   With a fork, scrape flesh into a large bowl.

10. 10

    Add shrimp and any cooking juices, lemon juice, and remaining tablespoon oil; toss to combine.

11. 11

    Season with salt and pepper, top with parsley, and serve with lemon wedges.

12. 12

    (Per Serving)

13. 13

    Calories: 234

14. 14

    Fat: 6.7g (1.2g Saturated Fat)

15. 15

    Protein: 25.7g

16. 16

    Carbohydrates: 19.1g

17. 17

    Fiber: 4.1g

* Per serving · 4 servings · Values may vary.

No additional tips available.