Garlic Butter Shrimp Spaghetti Squash
Ingredients:
1 medium spaghetti squash (about 2 pounds)
1 pound large shrimp, peeled and deveined
4 tablespoons butter
4 cloves garlic, minced
1/4 cup dry white wine (optional)
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season generously with salt and pepper. Place the squash halves, cut-side down, on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until tender when pierced with a fork.
2. While the squash is baking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
3. If using, add the white wine to the skillet and let it simmer for a minute or two, allowing it to reduce slightly.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper. If using, stir in the red pepper flakes.
5. Once the spaghetti squash is cooked, let it cool slightly. Using a fork, scrape the flesh from the squash, creating spaghetti-like strands.
6. Add the cooked spaghetti squash to the skillet with the shrimp and garlic butter sauce. Toss gently to combine.
7. Stir in the chopped fresh parsley.
8. Serve immediately. Enjoy!