SERVES: 4 | PREP TIME: 30 minutes | COOK TIME: 10 minutes
Ingredients
1 small spaghetti squash (about 2 pounds/910 grams)
2 tablespoons coconut oil
½ small red onion, minced
3 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1 pound (455 grams) large shrimp with tails on, shelled and deveined (see Note)
½ cup (120 ml) vegetable broth
2 tablespoons finely chopped fresh Italian parsley
juice of 1 lemon
coarse sea salt and freshly ground black pepper, to taste
Process
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise. Place cut side down on the prepared baking sheet. Cook for 25 to 30 minutes, or until soft to the touch. Remove from the oven and let rest until cool enough to handle, then use a spoon to scoop out and discard the seeds. Use a fork to remove the spaghetti squash strands. Set aside.
- Heat the coconut oil in a large sauté pan over a medium-high heat. Add the red onion and sauté for 2 to 3 minutes, stirring often. Add the garlic and red pepper flakes and sauté for about a minute, until the garlic begins to brown.
- Add the shrimp to the pan and cook for 1 minute. Add the vegetable broth and stir well to moisten the shrimp and spread them out evenly in the pan.
- Cook for 2 to 3 minutes, flip the shrimp over, and cook for another minute, until the broth has cooked off.
- Add the spaghetti squash threads and stir well for 1 to 2 minutes. Remove from the heat and add the parsley, lemon juice, and salt and pepper and stir well. Serve immediately.
Note: The shrimp can be prepared with the shell on or off. Shell-on preserves more flavor but is messier to eat. Shell-off makes eating a breeze.
