Tonight I whipped up the best spaghetti squash recipe I have made since I discovered spaghetti squash (if I do say so myself)! Of course I immediately thought I should share it with you all. This dish has my favorite superfood: kale, and of course the incredible pasta replacement- spaghetti squash (high in vitamin A and C, and 33 calories per cup as opposed to 158 calories per cup in pasta). Take a look below to make it for yourself!
What you will need:
1 spaghetti squash
A hefty bushel of kale
One bag of medium raw shrimp
3 tbsp. chopped garlic, pesto, red pepper flakes(optional)
2 cups chicken broth
one package of cherry tomatoes
one tbsp. butter
half of a lemon
Before microwaving on the right- After microwaving on the left
Cut the spaghetti squash in half lengthwise and remove the seeds. Place one half of the spaghetti squash face down in a microwave safe dish with an inch of water in the bottom of the dish. Microwave for 16 minutes on high.. When the timer goes off remove from the microwave using oven-mits and scrape the inside of the squash with a fork.
Chop a bushell of kale into small pieces
Rinse, peel and devane shrimp
(No picture available for this step.. sorry!) After peeling shrimp chop about 2 cups of cherry tomatoes.
Sautee minced garlic in 1tbsp. butter, 2 tbsp EVOO for about 2 minutes. Add in 2 cups chicken broth, 1/2 of a lemon- juiced and 3 tbsp. pesto. Add in kale one handful at a time. Continue to sautee kale for about 10 minutes.
Add in shrimp and tomatoes and continue to let cook for 10 minutes. Once shrimp are fully cooked reduce head to low and simmer for 10 minutes.
Scoop sauce onto one half of the forked spaghetti squash and ENJOY with a side salad if desired! A little glass of red wine never hurt anyone either 🙂
I hope you enjoy this recipe as much as me and all of my friends did! We devoured it and wanted more!!!! A delicious guilt free meal after an intense workout.. what more can you ask for?!
Talk to you soon!