Spaghetti Squash with Shrimp & Pesto

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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

  1. Preheat oven to 400 degrees
  2. 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.
  3. 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).
  4. 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.
  5. 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.