SAUTEED SHRIMP WITH SPINACH, TOMATOES, AND SPAGHETTI SQUASH

Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash image

My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!

Provided by Cindy Anschutz Barbieri

Categories Seafood Shellfish Shrimp

Time 1h

Yield 4

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil, or to taste, divided
1 large spaghetti squash, halved and seeded, or to taste
3 cups fresh spinach
1 clove garlic, minced
1 pound large shrimp, peeled and deveined
1 cup cherry tomatoes
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
¾ cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Steps:

Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.

Nutrition Facts : Calories 307 calories, Carbohydrate 35 g, Cholesterol 173.5 mg, Fat 10.6 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.8 g, Sodium 917.4 mg, Sugar 0.4 g