So we are well into the New Year, and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.
I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.
I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti that’s normally loaded. I swapped out healthy spaghetti squash roasted with olive oil, sea salt and pepper instead of pasta to lighten up the carbs and calories.
Then I simply shredded it into spaghetti strands with a fork…
and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper, fresh parsley and a big splash of fresh lemon juice. YUM!
It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.
You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish – creativity is good!
Hope you enjoy the recipe and here’s to happy and healthy New Year to all of you. xx
This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!
Ingredients
- Roasted Spaghetti Squash:
- 1 (3-pound) spaghetti squash
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- Lemon Garlic Shrimp:
- 6 cloves garlic, sliced
- 1 pound medium shrimp, peeled and deveined (16-20 ct)
- 2-3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- Pinch of red pepper chile flakes
- 3 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- Sea salt and black pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Roasted Spaghetti Squash:
- Preheat oven to 375 degrees F.
- Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
- Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
- Remove squash from oven and turn side up, letting it cool for about 10 minutes.
- Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
- Lemon Garlic Shrimp:
- Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
- Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
- Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
- Garnish with additional fresh parsley and grated parmesan cheese, if desired.
