Ingredients

• 1 medium spaghetti squash, about 2 lbs., halved
• 1 lb. shrimp, peeled
• 1½ Tbsp. extra- virgin olive oil
• 1 Tbsp. lemon juice
• 1 Tbsp. garlic, minced
• ½ cup shredded Parmesan cheese
• 1 tsp. sea salt
• 1 tsp. coarse black pepper Fresh basil garnish
• ¾ cup water

Directions

• Heat oven to 350 F. Cut squash in half and scoop out seeds. Fill baking pan with ¾ cup water, place squash cut side down, and roast for 2 hours or until tender.
• On a rimmed baking sheet, toss shrimp with oil, garlic, salt, pepper and lemon juice then bake for 10 minutes or until shrimp is cooked through.
• With a fork, scrape the flesh from the squash into a large bowl. Mix in shrimp and cooking juices. Top with fresh basil and cheese.

Nutritional Value

• Calories

  257
• Proteins

  30.6g
• Carbs

  9.4g
• Sugar

  6g
• Fats

  11g