Spaghetti Squash is a winter squash that is low in calories (42 calories/cup) and is packed with nutrients such as folic acid, potassium, Vitamin A and beta carotene. Spaghetti squash is harvested in early fall, but can be stored in cool dry places for up to a month.
This recipe is light and delicious and to add a little extra flavor and crunch I added bacon which ended up being a great idea (when is bacon not a good idea?) This recipe is best served with bread or a green salad.
Prep: 10 min, Total Time: 60 min, Servings: 4
1 medium spaghetti squash
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
3-4 slices bacon
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon fresh lemon juice (1 lemon), plus lemon wedges for serving
2 tablespoons fresh parsley, chopped
1. Preheat oven to 375. Cut ends off of squash and cut in half lengthwise. Do not scoop out seeds yet. Season with salt and pepper and place face side down in a 9 x 13 inch baking dish. Add 3/4 cup water to dish and bake for 45 minutes or until tender when pierced by knife. Let cool.
2. While the squash is roasting, toss shrimp with 1 teaspoon olive oil and salt and pepper and bake on a rimmed baking sheet. Roast until cooked through - about 10 minutes.
3. Cook bacon according until crispy. Chop bacon into small pieces.
4. Scoop out the seeds of the squash and discard *. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, bacon, lemon juice, 1 tablespoon olive oil and toss to combine. Season with salt and pepper, top with parsley and serve with lemon wedge.