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Roasted Shrimp with Spaghetti Squash


Check out this great shrimp and spaghetti squash recipe from MarthaStewart.com.


1 medium spaghetti squash, halved lengthwise

Coarse salt and ground pepper

1 pound large shrimp, peeled and deveined

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 tablespoon fresh lemon juice, plus lemon wedges for serving

2 tablespoons fresh parsley, roughly chopped.


1. Preheat oven to 375 degrees.  Season squash with salt and pepper. Place cut side down in a 9×13 baking dish.  Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes.  Let cool.

2.  Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper to taste.  Roast until cooked through (about 8-10 minutes)

3. Scoop out seeds from squash and discard. With a fork, scrape flesh into large bowl. Add shrimp and any cooking juices, lemon juice and 1 tablespoon oil.  Toss to combine.  Season with salt and pepper, top with parsley and serve with lemon wedges.

Serves 4.




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