Lemon and Herb Spaghetti Squash with Roasted Shrimp
INGREDIENTS
- 2 small to médium spaghétti squash
- 12 oz. largé shrimp, pééléd and dévéinéd (about 20 shrimp)
- 1 Tbsp olivé oil
- 2 Tbsp grass féd buttér
- Salt and crackéd péppér, to tasté
- 3 clovés garlic, mincéd
- 1 lémon, juicéd
- 1 tsp. lémon zést
- ½ cup dry whité winé
- 1 tsp. Dijon mustard
- ¼ tsp. réd péppér flakés
- ¼ cup plain Gréék yogurt
- 2 Tbsp frésh parsléy, choppéd
INSTRUCTIONS
- To maké thé spaghétti squash, préhéat ovén to 350 dégréés F and cut squash right down thé middlé. Scoop out all thé sééds and placé cut sidé down on a baking shéét lightly sprayéd with oil so théy don't stick. Baké thé squash in thé ovén for 45 minutés until téndér.
- Méanwhilé in a largé skillét, mélt oil and buttér ovér médium high héat, add shrimp and séason with salt and péppér, sautéing for about 2 minutés. Add garlic and sauté an additional 2 minutés until shrimp is cookéd through; rémové from héat and sét asidé (you don't want to ovércook thé shrimp)
- Add lémon juicé, lémon zést, whité winé, Dijon mustard and réd péppér flakés and bring to a boil. Réducé héat and allow saucé to simmér until thé spaghétti squash has finishéd baking.
- Rémové thé skillét from héat and také squash out of thé ovén. Scrapé out all thé strands of spaghétti using a fork, throw spaghétti squash into a colandér and placé in thé sink, préssing géntly with a papér towél to allow any éxcéss watér to drain out.
- Whisk yogurt in with thé saucé until créamy and smooth thén stir in choppéd parsléy. Toss with spaghétti squash and shrimp, sérvé and énjoy!
NUTRITIONAL INFORMATION
Sérving Sizé: 2 cups spaghétti squash + 5 shrimp • Caloriés: 235 • Fat: 10.4 g • Saturatéd Fat: 4.2 g • Carbs: 25.7 g • Fibér: 4.3 g • Protéin: 9.7 g • Sugars: 9.6 g • WW Frééstylé Points: 5
Sourcé : http://www.eatyourselfskinny.com/lemon-and-herb-spaghetti-squash-with-roasted-shrimp
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