We have made this spaghetti squash and shrimp recipe several times the last couple of weeks and LOVE it! It is SO DANG GOOD! What I love about it is that is pretty healthy, too. Deb took a recipe she found online and made it ours by tweaking it a bit to our liking. I talked about it on stories several times and I got so many messages requesting it. I even got several emails. It LOOKS as good as it tastes, too.
So let’s get to it.
You can obviously make regular spaghetti. But we like spaghetti squash because it is way less calories… AND we figured out how to cook it to make the texture almost like real spaghetti by using the Ninja Foodi. We cut our squash in half and scrape out the seeds. And then we add a cup of water to the Ninja Foodi, set it on air crisp, at 350 degrees, for 15 minutes. It comes out PERFECTLY and not mushy. Try it some time.
Add a little butter and olive oil to a skillet and cook the shrimp with salt and pepper.
Remove the shrimp and set aside.
To the same skillet, add a little more butter, olive oil, and garlic and saute the lemon slices until charred.
Return the shrimp and your pasta of choice into the skillet with the lemons. And add red pepper flakes if you want a little heat and salt and pepper. Let cook for a few minutes just to combine the flavors.
Top with parmesan and parsley.
This recipe is so delicious and fairly healthy. You can add scallops, too, as we did that the last time.
Let me know if you make this recipe and what you think of it
By the way, if you are ever looking for any of the recipes we have shared, I have them all linked in my RECIPES tab. I don’t share tons of them, but when I do, they land there.