Roasted Shrimp with Spaghetti Squash



  1. Preheat oven to 375 degrees. Season squash with salt and
    pepper. Place cut side down in a 9-by-13-inch 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. Roast until cooked
    through, 8 to 10 minutes.
  3. Scoop out seeds from squash and discard. With a fork, scrape
    flesh into a 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.

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