Shrimp and Spaghetti Squash

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.