I finished off the last of my latest batch of baked salmon today for lunch, and I decided to use the leftover spaghetti squash as the underpinning of a shrimp dish. I started out with shrimp scampi in mind, but all the recipes I found were heavy on butter, oil, and wine. This is what I ended up with:
While on the elliptical machine at the gym, I was thumbing through various shrimp/pasta recipes until I found this one. My initial reaction was, “how many cloves of garlic?!?” I read the reviews and decided to give it a try. I made minimal modifications. I used frozen “broccoli cuts” instead of fresh, I added a tablespoon of olive oil when sautéing the onions, and, of course, I used my leftover spaghetti squash in lieu of the pasta. Also, I used a whole 10 oz bag of shelled, deveined frozen shrimp instead of the fresh pound called for in the original recipe.
This nutritional analysis represents recipe as I prepared it, including 1/2 cup of cooked spaghetti squash per plate.
This is my first interaction with shrimp since starting back on conventional food. I’ll definitely be having it again in the future. It’s so strange how a food I didn’t like in the past can be so appealing now.
Did I mention this plate is 140 calories!?