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" />Welcome to What's For Dinner Wednesday......I will be sharing recipes that I love to cook in our kitchen and sharing how easy it is to take recipes and make them "clean". Starting out going clean can be very intimidating, but once you get the hang of it things can get really fun in the kitchen. This week I am sharing a recipe using a new found favorite in our house....spaghetti squash. Enjoy!
Lemon Garlic Shrimp with Spaghetti Squash
Serves 4. Adapted from Martha Stewart’s RoastedShrimp with Spaghetti Squash
Ingredients
·
1 medium spaghetti
squash, halved lengthwise
·
1 pound large shrimp,
peeled and deveined
·
1 tablespoon plus 1
teaspoon sesame oil
·
1 teaspoon minced
garlic
·
1 tablespoon fresh
lemon juice, plus lemon wedges for serving
·
2 tablespoon fresh
parsley, chopped roughly
Sea salt and ground pepper to taste
Sea salt and ground pepper to taste
Directions
1 . Preheat oven to 375 degrees. Season squash with salt and
pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water
and roast until tender when pierced with a knife, about 45 minutes. Let cool.
2 .
Meanwhile, on a rimmed baking sheet,
toss shrimp with 1 teaspoon oil; season with garlic, salt and pepper. Roast
until cooked through, 8 to 10 minutes.
3 .
Scoop out seeds from squash and
discard. With a fork, scrape flesh into a large bowl. Add shrimp and any
cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with
salt and pepper, top with parsley, and serve with lemon wedges.
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This looks so good. I like spaghetti squash and I'm sure it tastes really good with shrimp. I would love if you would share this and any other posts at Showcase Your Talent Thursday http://whatscookinglove.blogspot.com/2012/05/showcase-your-talent-thursday-8.html. I hope to see you there!
ReplyDeleteWe love spaghetti squash around here-although your version is much more fancy than mine.
ReplyDelete