March Recipe of the Month

Spaghetti Squash Shrimp Scampi

1 spaghetti squash (at least 4 lbs.)
1 cup chopped onion
1 1/2 tsp. chopped garlic
2 tbsp. dry white wine
2 tbsp. lemon juice
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1/4 tsp. salt
1/8 tsp. black pepper
2 tbsp. light whipped butter or light buttery spread (like I Can’t Believe It’s Not Butter! Light or Brummel & Brown)
1 tbsp. grated Parmesan cheese
Optional topping: chopped fresh parsley

Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down.
Bake until tender, about 40 minutes.
About 10 minutes before squash is done baking, bring a skillet sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until mostly softened and browned, about 5 minutes.
To the skillet, add wine, lemon juice, shrimp, salt, pepper, and 1 1/2 tbsp. water. Cook and stir for about 3 minutes, until shrimp are cooked through and liquid has reduced.
Reduce heat to low. Add butter to the skillet, and stir until melted and well mixed, about 1 minute. Remove from heat, and cover to keep warm.
Remove squash from the baking pan. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
Thoroughly blot dry, removing as much moisture as possible. Transfer 4 cups squash strands to a large bowl. (Reserve any extra squash for another time.)
Top squash strands with skillet contents, and sprinkle with Parm.
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By Amber Luebke and Bree McLain, owners of Lotus Salon in Stoughton, WI, have over 35 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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