Spaghetti Squash Spring Surprise

Baked spaghetti squash works great as a main dish or a side and you can add just about anything to compliment it. Best of all spaghetti squash is 0 Weight Watchers points. Since I love garlic and shrimp I decided this would be the perfect addition to complete this dinner.













Spaghetti Squash recipe:

Serves about 4

Ingredients

• 1 spaghetti squash
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil or light butter
• 2 teaspoons dry basil

Directions:

Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet cut-side up, add all ingredients to the inside of the squash then place it cut-side down. Bake at 350° for about 50 minutes or until the skin gives easily under pressure and the inside is tender. Remove from oven and let cool 10 minutes. Using a fork scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Set aside. Total servings will vary depending on squash size.

          

Garlic Shrimp recipe:

Serves about 4
The number of Weight Watcher points will vary depending on the quantity of shrimp and olive oil used.

Ingredients:

• 1 tablespoon olive oil or light butter
• 1 garlic clove, minced (I love garlic so I added a bit more)
• 2 tablespoons lemon juice
• 1 tablespoon fresh finely minced parsley
• salt
• 1 teaspoon crushed red pepper
• 1 lb raw shrimp, peeled (I used Trader Joe's Wild Red Shrimp which gave it a rich flavor)
• 1 teaspoon paprika (optional)

 Directions:

1. Shrimp (peeled and washed with warm water and lemon) and sprinkle with salt
2. Heat the oil and garlic over medium high heat in a shallow pan
3. Add the shrimp when the garlic is just starting to turn brown and cook for about 4-5 minutes, making sure to stir, or until done and firm to touch
4. Stir in lemon juice and paprika
5. Add the spaghetti squash to the pan (optional: add more salt for taste)
6. Sprinkle parsley over the top
7. Serve immediately