Pesto Spaghetti Squash with Shrimp

INGREDIENTS

1 Spaghetti Squash
Cooked and Peeled Shrimp
Onion
Sun-dried tomato
Tomato
Pesto
Parmesan Cheese
Olive Oil

DIRECTIONS

Spaghetti Squash:

1. Cut a spaghetti squash in half
2. Rub the open side with olive oil
3. Bake with open side down on a baking sheet for 35-45 minutes in a 400 degree oven
4. Once cooked, scoop the insides out with a fork to make spaghetti line strands

Pesto and Shrimp Sauce:

1. Saute chopped onion in a large pan with olive oil
2. Add sun-dried tomato, shrimp, tomato, cooked spaghetti squash to the pan and stir.
3. Add a generous amount of pesto to coat the dish

Top It Off:

1. Sprinkle with Parmesan cheese
2. Add ground pepper. parsley, oregano and basil

Pasta Alternative: Spaghetti Squash

INGREDIENTS

1 spaghetti squash
Extra virgin olive oil
Any pasta sauce

DIRECTIONS

1. Cut uncooked spaghetti squash in half and take out all of the seeds

2. Sprinkle the inner squash with a little olive oil and pepper (as show in photo)

3. Bake in oven with the rind up (open side down) in a 375 degree oven for 40 minutes.

4. After cooked, and when cool enough to handel, take a fork and scrape the flesh of the squash in long strands (this will look like spaghetti).

5. Serve with your favorite pasta sauce!! (I used a mushroom marinera sauce)

BENEFITS

Nutritional benefits of spaghetti squash: Per 1 cup of cooked strands: 42 calories, 10 carbs, 2g fiber, 1g of protein, and no fat
Spaghetti has about five times as many calories as this fun alternative!
Contains omega 3 and omega 6 fatty acids preventing heart disease, cancer and inflammation.
Great source of Vitamin A and Vitamin C (antioxidants that prevent cell damage)
Supplies body with carotenoids which turns into Vitamin A and helps protect against disease.

SOURCE

Kannal, Erica. Nutritional Value of Spaghetti Squash. www.livestrong.com. 18 December, 2013.