Shrimp and Spaghetti Squash

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Shrimp and Spaghetti Squash

Slightly adapted from lexiscleankitchen.com

 

Makes 3 servings

Per serving

1 Leanest protein

2 fats

3 condiments

3 vegetables

 

 

  • 1 Spaghetti Squash – use 3 cup cooked
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground garlic
  • 1/2 teaspoon Freshly ground pepper
  • 1/4 teaspoon Himalayan sea salt
  • 2 cups fresh organic spinach
  • 3 slices sun-dried tomatoes
  • 1/2 onion, chopped
  • 3 pounds raw shrimp
  • 1 cup of one other vegetable (zucchini, broccoli, grape tomatoes, or asparagus)
  • 2 tablespoons grated parmesan

 

Instructions

  1. Preheat oven to 375
  2. Roast spaghetti squash
  3. Grill the shrimp
  4. In a medium-size pot add oil, garlic, and onion and sauté for for 3-5 minutes
  5. Add in spaghetti squash and mix well
  6. Add in sun-dried tomatoes, spinach, and any other vegetables of choice
  7. Add in protein and mix well to combine
  8. Top with fresh parmesan (optional) and serve hot.

 

 

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