Spicy Tomato Garlic Shrimp with Spaghetti Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 4.While the squash is roasting, heat olive oil in a large skillet over medium heat.
• STEP 5.Add minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes, until fragrant.
• STEP 6.Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
• STEP 7.Pour in the crushed tomatoes and season with salt and pepper to taste.
• STEP 8.Simmer the sauce for 5-7 minutes, until slightly thickened.
• STEP 9.Once the spaghetti squash is done, use a fork to shred the flesh into strands.
• STEP 10.Divide the spaghetti squash between plates and top with the spicy tomato garlic shrimp.
• STEP 11.Garnish with fresh parsley and serve hot.

Cooking Tips

• To make the dish spicier, increase the amount of red pepper flakes.
• For a milder version, reduce the amount of red pepper flakes or omit them altogether.
• You can add other vegetables like bell peppers or spinach to the sauce for extra flavor and nutrition.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet over medium heat until warmed through.
• Serve the leftovers with a side salad or steamed vegetables for a complete meal.