Makes 4 servings
Per serving: 1 Leanest protein, 1.5 Greens, 3 condiments, 1 fat
2 lbs raw peeled shrimp
2 cloves garlic
1/2 cup low fat plain greek yogurt
1/2 cup unsweetened almond milk
¼ cup parmesan cheese
1 teaspoon garlic powder
1/4 tsp sea salt
1/4 tsp pepper
2 teaspoons lemon juice
¼ cup chopped parsley (optional)
3 cups cooked spaghetti squash (approx 1 large)
1 Tbsp + 1 tsp olive oil
1. Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes or simply poke holes into squash all around (at least twice on each side) place in microwave an cook on high checking and turning every 4 minutes to keep the squash from bursting. Cook until soft. Remove and let cool about 5 minutes then slice and scoop seeds out.
2. Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
3. Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!