Roasted Shrimp Over Spaghetti Squash

By á-4202

Ingredients

• 2 lrg spaghetti squashes, halved lengthwise
• Kosher salt and freshly ground pepper
• 2 lbs lrg shrimp, peeled and deveined
• 2 TBS plus 2 tsp olive oil
• 2 TBS lemon juice, plus lemon wedges for serving
• 1/4 cup fresh parsley, roughly chopped

Preparation

Step 1

1) Preheat oven to 375 degrees F. Season squash with salt and pepper. Place cut side down in baking dish. Add 1 cup water and roast until tender when pierced with a knife, about 45 mins. Let cool.

2) When about 25 mins have passed, on a rimmed baking sheet, toss shrimp with 2 tsp oil; season with salt and pepper. Roast until cooked through, 8 – 10 mins.

3) Scoop out seeds from squash and discard. With a fork, scrape flesh into lrg bowl. Add shrimp and any cooking juices, lemon juice and 2 TBS oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.