Pesto Spaghetti Squash
with Grilled Shrimp & Veggies
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INGREDIENTS:
1 medium sized spaghetti squash ½ lb grilled shrimp (grill while cooking squash) ½ med onion 1 tomato, chopped 3 garlic cloves, minced 2 tablespoon olive oil ¼ cup pesto 2 tbs fresh parmesan salt and pepper to taste |
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HOW TO:
Preheat oven to 400 degrees.
Cut spaghetti squash in half, and scoop out seeds. Face down on a pan, bake for 30 minutes. Chop tomato & onion & mince garlic (you can also add in other veggies, spinach, bell pepper etc).
Once squash is cooked, let cool. Shred and scoop the meat of the squash into a bowl. Add olive oil to skillet over medium heat.
Add onion, Sauté 5 minutes, add tomato & garlic for 3-5 minutes, put on low heat, add in squash, pesto toss then add in grilled shrimp Sprinkle with Parmesan.
Preheat oven to 400 degrees.
Cut spaghetti squash in half, and scoop out seeds. Face down on a pan, bake for 30 minutes. Chop tomato & onion & mince garlic (you can also add in other veggies, spinach, bell pepper etc).
Once squash is cooked, let cool. Shred and scoop the meat of the squash into a bowl. Add olive oil to skillet over medium heat.
Add onion, Sauté 5 minutes, add tomato & garlic for 3-5 minutes, put on low heat, add in squash, pesto toss then add in grilled shrimp Sprinkle with Parmesan.