Shrimp Scampi

Ingredients:

• 1 medium Spaghetti Squash, halved
• 1 lb Shrimp, shells removed
• Red Pimento Peppers, sliced
• 1 TBS Olive Oil
• Lemon
• 1/4 cup Parsley
• 3 Cloves Garlic, minced
• Salt + Pepper to taste

Directions:

1. Preheat oven to 400 degrees, cut the spaghetti squash in half. Place unbuttered/unoiled squash in the oven, bake cut side down for 30-45 minutes.
2. About 15-20 mins before squash finishes start cooking the shrimp and red peppers. Add 1 tablespoon of olive oil to the pan, and sauté shrimp and red peppers until the peppers are wilted and the shrimp are light pink (about 8-10 mins).
3. Add the garlic, parsley, and salt and pepper to taste.
4. Once shrimp is cooked, lightly squeeze lemon juice on top.
5. Scoop out seeds from the squash and discard. With a fork scrape the spaghetti squash into a bowl.
6. Weigh appropriate phase amount of squash, and weigh appropriate amount of shrimp, top with a squeeze of lemon.

Pro-Tip: Your leftover Spaghetti Squash will be a great veggie carb to include in your lunch and additional meals for a few days!