Spaghetti Squash with Shrimp & Pesto
Ingredients (Pesto)
- 1/2 C basil leaves
- 1 C spinach leaves
- 2 cloves garlic
- 1/2 lemon juice/zest
- 1/4 C parmesan cheese
- 1/4 C toasted walnuts
- salt and pepper
- 1/2 C olive oil
Ingredients (Spaghetti Squash & Shrimp)
- 1 spaghetti squash
- 1 lb shrimp, peeled and deveined
- 2 t smoked paprika
- 1 C grape tomatoes
- 2 T capers with juice
- 1/2 lemon juice/zest
- 2 T parsley, minced
INSTRUCTIONS
- Preheat oven to 400 degrees
- Cut spaghetti squash in half, scoop seeds out and drizzle with oil and sprinkle with salt, place on a parchment lined tray (cut side down) and bake in oven for 30-40 minutes until tender.
- To make pesto, put all ingredients except for olive oil into a food processor or blender and pulse, begin to add olive oil 1 T at a time until it forms a creamy consistency, taste and adjust as needed (more nuts and parmesan for thicker consistency, more oil to thin).
- Season shrimp with smoked paprika, capers, lemon juice and zest, toss to coat and layer on a parchment lined sheet tray, sprinkle with grape tomatoes as well. Bake in oven for 8-10 minutes until shrimp have fully cooked.
- Using a fork, scoop out all of the spaghetti squash from the peel, toss with pesto and top with baked shrimp and tomatoes, garnish with minced parsley and a squeeze of lemon.