Lemon Spaghetti Squash with Shrimp

Ingredients

• Squash

  Winter, spaghetti, raw

  2 medium squash or 3.18kg

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 tsp or 2g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat the oven to 350°F.
2. Halve the spaghetti squash and remove the seeds. Place cut side down on a lightly oiled baking sheet. Bake for 45 minutes until tender.
3. In a large skillet, melt the olive oil and butter over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for about 2 minutes.
4. Add the garlic and continue to sauté for another 2 minutes until the shrimp is cooked through. Remove the shrimp from the pan and set aside.
5. Add the lemon juice, white wine, Dijon mustard, and red pepper flakes to the skillet. Bring to a boil, then reduce heat and simmer until the spaghetti squash is done. Remove the skillet from heat.
6. Take the squash out of the oven and use a fork to scrape out the strands. Place the spaghetti squash strands in a colander and press gently with a paper towel to remove excess water.
7. Whisk the yogurt into the sauce until smooth, then stir in the chopped parsley. Toss the sauce with the spaghetti squash and shrimp. Serve and enjoy!