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Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash

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Cindy Anschutz Barbieri

"My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!"
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Ingredients

1 h servings 307 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
  2. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.

Footnotes

  • Cook's Notes:
  • If you want more flavor, just add 1/2 cup chicken broth and 1/4 cup white wine!
  • Substitute penne, gluten-free pasta, or zucchini noodles for the spaghetti squash if preferred.

Nutrition Facts


Per Serving: 307 calories; 10.6 g fat; 35 g carbohydrates; 22.7 g protein; 174 mg cholesterol; 917 mg sodium. Full nutrition

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