Step 1 – Making roasted buttercup squash bowl
Preheat oven for 400F. Cut the buttercup squash in half. Take out the seeds. Then cut the curved side to make a flat bottom. Don’t cut a thick slice.

Step 2 – Add ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ dried oregano, ¼ tsp parsley flakes to 2 tsp olive oil and mix well.

Step 3 – Brush the above mix onto the buttercup squash. Season with salt and pepper

Step 4 – Roast the buttercup squash for 45 mins@400F

Step 5 – Making the zoodles
I have a veggie spiralizer (available on amazon). Its handy for multiple purposes. Store bought zoodles or any other vegetable noodles can be used If you don’t have a spiralizer. Shredded veggies can be used too.

Step 6 – Cooking the shrimp
I had a little bit of Jumbo shrimp and small shrimp left in the freezer. I used both because I love shrimp. Heat 4 tsp butter on med heat. Add 1.5 tsp minced garlic and saute till fragrant. Then add the jumbo shrimp first. Jumbo shrimps will be cooked for just 2 min/side. Once the first minute is done flip the shrimps and add the small shrimps. They will be cooked only for a min/side. Add 2 tsp lemon juice. Add some freshly chopped cilantro.

Then add 1 tsp chilli flakes. Season with salt and pepper. Shrimp should be cooked by now. Total cook time is 7-8 minutes

Step 7 – Cooking the zoodles
Heat 2 tsp olive oil on med heat. Add 1 tsp minced garlic and saute till fragrant. Then add the zoodles. We will cook the zoodles only for 2 mins. We need some crunch. It will become soggy if its fully cooked. After 2 mins season with salt and pepper and zoodles are ready.

Step 8 – Plating and time to eat.
Put the zoodles in the roasted buttercup squash bowl. Add the shrimps. Put some sauce from the cooked shrimp and dig in. Enjoy !!!

Https://www.youtube.com/watch?v=IxZ8zYJnreA