Megan’s Shrimp Scampi
1 medium spaghetti squash (2ish lbs)
Garlic (omit if you don’t like)
1.) Preheat oven to 400 degrees, cut spaghetti squash in half. Place unbuttered/unoiled squash in oven, bake cut side down for 45mins-1hr.
2.) About 15-20 mins before squash finishes start shrimp. Add phase appropriate amount of olive oil to pan (typically 1tbsp per 1 serving, remember if you are cooking more then 1 meal or for more then 1 person, add enough for 1 serving per person- could save a little to add to hot squash and mix).
3.) Add shrimp, sauté until light pink (8-10 mins), add garlic (1-2 cloves minced/ chopped), parsley (1-2 teaspoons), salt and pepper to taste.
4.) Once shrimp is cooked, lightly squeeze lemon juice on top
5.) Scoop out seed from the squash and discard. With a fork scrape the spaghetti squash into a bowl. Weigh out phase appropriate amount of squash, zero scale, and weigh out phase appropriate amount of shrimp, light squeeze of lemon.
6.) ENJOY!! : ) This squash will take the place of your carb meal for a few days! Use it at lunch the next day!