Yields 4 servings 

  • 2 lb. spaghetti squash
  • 1 lb. jumbo shrimp, raw, peeled, and deveined
  • 1 tbsp. minced garlic
  • 1 large lemon, juiced
  • 1 large lemon, quartered
  • 2 tbsp. olive oil
  • 2 tbsp. Kerrygold butter
  • 1/2 tsp. McCormick dried lemon peel
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. red pepper flakes
  • Himalayan seat salt and pepper to taste

Preheat the oven to 350 degrees. Cut spaghetti squash in half, remove seeds with a spoon and place skin side up on a baking sheet. Bake for 20-25 minutes until squash pulls apart easily with a fork.  While squash is cooking, heat the butter and 1 tbsp of the olive oil in a skillet over medium-high heat. Add minced garlic, shrimp, red pepper flakes, 1/2 tsp of dried oregano, lemon juice, lemon peel, sea salt and pepper and cook until shrimp are cooked thoroughly and pink in color. Remove from heat and set aside. Remove squash from the oven, scoop out the inside of the squash and transfer to a bowl. Add 1 tbsp of the olive oil, 1 tsp of oregano, basil, sea salt, and pepper to the squash, tossing to combine. Plate spaghetti squash, top with sautéed shrimp and squeeze juice from 1/4 lemon over each plate. Serve immediately.

Nutritional Information: Total Calories 229, Total Fat 14g, Carbohydrates 10g, Sugars 3g, Dietary Fiber 2g, Protein 16g, Sodium 220mg, good source of phosphorous and vitamin B12