Spaghetti Squash With Shrimp Scampi
1 medium spaghetti squash
3 Tablespoons extra virgin olive oil
2 cloves garlic, minced
1½ pounds shrimp (fresh or frozen, with tails on)
½ cup Italian parsley, chopped
¼ cup Pecorino cheese
Preheat oven to 400 °F.
Cut spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lightly coated with 1 Tablespoon of the olive oil. Pierce the skin several times with a fork.
Put the spaghetti squash in the oven and bake for 30 minutes.
In a nonstick skillet, sauté the garlic in 2 tablespoons of oil until tender (but not browned).
Add shrimp to the pan and cook 3–4 minutes on each side, until pink.
Add parsley to pan, and toss to combine.7. When the spaghetti squash is done and cool enough to handle, scrape out the strands with a fork into a large bowl (you may want to hold the squash using an oven mitt while you do this).
Serve the spaghetti squash topped with the shrimp and Pecorino cheese.
TIP: Serve with a mixed green salad.