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Lacy’s Shrimp Spaghetti Squash

1-2.5lb spaghetti squash

Cooking spray

Crushed red pepper (¼ tsp)

8 ounces large raw shrimp, peeled and deveined

5 ounces fresh baby spinach

Preheat oven to 375 degrees

Trim off squash ends.

Cut remaining squash into 1 ½ inch rings.  Scoop out seeds and membranes, discard.

Arrange rings in a foil-lined baking sheet coated with cooking spray.  Coat rings with cooking spray.

Bake 45 minutes.

Cool slightly

Cut through each ring and open slightly to scrape out strands in spaghetti-like strands.

Heat a medium skillet over med-high heat.  Spray with cooking spray and sprinkle pan with red pepper to taste.  A little goes a long way! Add shrimp and saute 2 minutes, tossing to cook both sides.  

Add Spinach tossing as it wilts.

Add squash strands and toss to combine. ENJOY!

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