7 de enero de 2017

Spaghetti Squash with Shrimp and Asparagus RECIPE FOR TODAY

Spaghetti Squash with Shrimp and Asparagus

Spaghetti Squash with Shrimp and Asparagus

Serving Size: 
2 cups

     Calories 196

  • Ingredients

  • 1 spaghetti squash (large)
  • 1 lb asparagus, chopped
  • 1 lb shrimp (cooked and large)
  • 1/2 cup onion, diced
  • 3 garlic cloves (or more)
  • 1 tsp olive oil
  • 1/4 cup. chicken broth
  • 1/16 tsp. red pepper flakes (or more to taste)
  • 1 tbsp parsley
  • Salt and pepper
  • 2 tbsp Parmesan cheese (if desired)


  1. Cook spaghetti squash in microwave 7 minutes, or until tender. Using a spoon, scoop out the seeds and discard. Using a fork, scrape the squash and place in a bowl. Set aside. Put asparagus in second microwave safe dish, cover with plastic and heat 3 minutes.
  2. Meanwhile, heat olive oil in large skillet until warm, add garlic and cook 1-2 minutes. Add onions, and cook until translucent. Take out of pan, and add to asparagus. Set aside.
  3. Add shrimp, and cook until just warmed. Remove and add to asparagus/onion mix. Add spaghetti squash to skillet, and season with salt/pepper/red pepper flakes/parsley. When it begins to toast, add asparagus/onion mix and shrimp, and mix everything together until combined. Add chicken broth and combine. Cover and let simmer 5 minutes.
  4. Place 2 cups of squash in a bowl, and top with 2 TBSP parmesan cheese.

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