Leave it to our Shari Short, reporter of the Get Healthy, Delaware! e-newsletter. She’ll always find something nutritious and delicious to write about. The latest:
“After hundreds of views of spaghetti squash on Pinterest, I decided to try it. I was so nervous about how to handle the squash that I watched a YouTube video to help calm me down. It turned out to be incredibly easy to handle and outrageously delicious. Our friends at Highland Orchards in Wilmington shared this recipe, which combines my two favorite recipe requirements: easy and shrimp. I am a big fan of this healthy seafood and love the thought of eating pasta with shrimp without the carbs. Enjoy.”
1 pound (16-20 large) shrimp, peeled and de-veined
1 tbsp. salt
1 tbsp. white pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 medium spaghetti squash
1 tbsp. blended oil
Trim top and bottom of spaghetti squash. Cut in half lengthwise and scoop out seeds. Rub halves with oil and put in oven at 350 degrees for 35 minutes, or until cooked through. Remove from oven and allow to cool. Using a spoon, remove spaghetti squash from skin and season with salt, pepper, garlic and onion powder. Wrap each shrimp with a small amount of spaghetti squash and arrange on a tray and bake at 350 degrees for 12 minutes or until cooked through. â€¨Drizzle with brandy shellfish butter and enjoy.
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