Recipe Details
Ingredients
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6tablespoonsolive oil, divided
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1smallspaghetti squash, halved and seeded
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salt and ground black pepper to taste
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4clovesgarlic, minced
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1pounduncooked medium shrimp, peeled and deveined
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1pinchred pepper flakes, or to taste
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1lemon, juiced
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½lemon, zested
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2tablespoonschopped fresh parsley
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
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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 a fork.
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Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 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 from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe3 | |
Calories417 | |
% Daily Value * | |
Total Fat 29g |
38% |
Saturated Fat 4g |
22% |
Cholesterol 230mg |
77% |
Sodium 345mg |
15% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 2g |
8% |
Total Sugars 0g |
|
Protein 27g |
53% |
Vitamin C 40mg |
44% |
Calcium 115mg |
9% |
Iron 5mg |
27% |
Potassium 468mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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