Paula made us dinner tonight since she was not working. We had a recipe that I chose from the October 2012 Rachel Ray magazine. The recipe was called Shrimp Scampi and Spaghetti Squash. Instead of pasta, you use spaghetti squash as the base for the shrimp scampi that you cook. The squash is cooked with the cut sides down in a large, microwavable dish. You add 1/3 cup water and microwave on high until tender, about 10 minutes. Let cool, then remove the seeds. While the squash is cooking, in a large skillet, heat 1 tbsp. olive oil over medium heat. When the oil is heated, add sliced red bell pepper and garlic and cook, stirring frequently, until the pepper begins to soften, about 3 minutes. Then add1 pound of shrimp,1/4 cup of chicken or vegetable broth and lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in some lemon zest and parsley; remove from the heat. Now that the squash is cooked, use a fork to rak e the spaghetti squash lengthwise to remove the flesh (it will pull away in long strands). Toss the squash with the remaining 2 tsp. EVOO. Season with salt and pepper. Divide the squash among 4 plates. Top with the shrimp; drizzle with sauce. This was relatively easy and squash provided a nice change from the typical pasta. All of us enjoyed the meal and would definitely consider making this meal again!

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