Comments: This one sounds like a meal your mom would make you eat.
Ingredients:
- 6 tablespoons olive oil
- 4 cloves garlic
- 1 LB shrimp, cooked
- 1/8 teaspoon cayenne pepper
- 1/2 tablespoon lemon peel slash zest
- 2 tablespoons parsley
- Quarter teaspoon table salt
- Half teaspoon black pepper
- 950 grams squash, spaghetti, cooked without salt
- Lemon juice 3 tablespoons
Directions:
- Preheat oven to 350°. Grease a baking sheet with two tablespoons olive oil. Seasoned spaghetti squash with salt and pepper and place cut size down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with fork.
- Heat 4 tablespoons olive oil in a large skillet over medium high heat and cooked garlic until fragrant, about two minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove the heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkles with parsley
