SHRIMP, PESTO, SPAGHETTI SQUASH

SHRIMP, PESTO, SPAGHETTI SQUASH image

Yield 4 people

Number Of Ingredients 7

1.5 lbs defrosted wild shrimp
2 cups almonds
1 cup olive oil
3 tsp minced garlic
2 cilantro bunch
salt and black pepper to taste
2-3 medium spaghetti squash

Steps:

- Preheat oven to 350-375. - Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. - Place halves onto an oven safe cooking dish face up. - Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with olive oil (get the oil everywhere inside the squash). - Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin). - In meantime, make "pesto": throw chopped cilantro, almonds, olive oil and garlic in a blender and puree. Add salt and pepper to taste. - Remove squash from oven, and place in coldest location possible for at least 20 minutes, before separating from skin. - Cook shrimp in olive oil to desired consistency. - Use a fork to scoop and separate squash strands. - Mix the spaghetti squash ânoodlesâ with the green pesto and shrimp.