Lacy’s Shrimp Spaghetti Squash
1-2.5lb spaghetti squash
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.
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!