“Tonight’s Dinner: Shrimp and Spaghetti Squash”

(Whole 30 Compliant)



Shrimpandspaghetti

I had some squash leftover spaghetti squash from my last farmer’s market trip, so I froze it. I took the bag out and thawed it last night in the fridge. So today when I got home from the market half the meal was already prepped.   

Ingredients:

2-3 cups leftover spaghetti squash

½ lb. Fresh, Wild caught Shrimp

2 TBSPNs melted Ghee

1 lemon sliced into round slices

Salt

Garlic Powder

Oregano

Basil

For the shrimp: I deveined and cleaned it myself. It was so easy. Just take scissors and cut straight up the back to the tail. Remove shell and rinse the leftover matter out with cold water.

Preheat the oven to 350 degrees.

Melt the Ghee in a baking pan. (I used a roasting pan).
Layer the lemon slices on top of the butter/Ghee.
Layer the prepped shrimp on top of the lemons.
Sprinkle it with salt, garlic powder, oregano and basil to taste.
Bake for 15 minutes.
When you put the shrimp in the oven, also put the squash from the fridge in an “oven to table” dish and bake for the same amount of time as the shrimp.
When 15 minutes are up and you remove the shrimp and the squash from the oven, simply pour the contents of the shrimp pan right into the spaghetti squash dish (don’t forget all the lemons and all the butter).

Voila!

Easy and fast!

A great fake out, fancy looking meal!

I even brought a double batch to the in laws for Christmas Eve to rave reviews!

*If you need to know how to prepare Spaghetti Squash here’s a great simple tutorial. Spaghetti Squash Preparation.

Let me know what you think!

 Enjoy!

5 from 1 reviews
Shrimp and Spaghetti Squash
 
Sherri:
Recipe type: Lunch/Dinner
Cuisine: Seafood/Healthy Italian/Paleo/Pescetarian
Prep time:
Cook time:
Total time:
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Ingredients
  • 2-3 cups leftover spaghetti squash
  • ½ lb. Fresh, Wild caught Shrimp
  • 2 TBSPNs melted Ghee
  • 1 lemon sliced into round slices
  • Salt
  • Garlic Powder
  • Oregano
  • Basil
Directions
  1. For the shrimp: I deveined and cleaned it myself. It was so easy. Just take scissors and cut straight up the back to the tail. Remove shell and rinse the leftover matter out with cold water.
  2. Preheat the oven to 350 degrees.
  3. Melt the Ghee in a baking pan. (I used a roasting pan).
  4. Layer the lemon slices on top of the butter/Ghee.
  5. Layer the prepped shrimp on top of the lemons.
  6. Sprinkle it with salt, garlic powder, oregano and basil to taste.
  7. Bake for 15 minutes.
  8. When you put the shrimp in the oven, also put the squash from the fridge in an “oven to table” dish and bake for the same amount of time as the shrimp.
  9. When 15 minutes are up and you remove the shrimp and the squash from the oven, simply pour the contents of the shrimp pan right into the spaghetti squash dish (don't forget all the lemons and all the butter).