Shrimp and Spinach Spaghetti Squash in Almond Sauce
Cooking Instructions
- 1
Preheat oven to 400°. Cut squash open in half and place on a baking pan flesh side up. Roast in oven for about 30-25 minutes.
- 2
For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well.
- 3
Then, melt some coconut oil in a medium skillet and heat baby shrimp and spinach together. You can mix in some sriracha and a dash of salt to bring more flavor out. Cook till steamy.
- 4
Once spaghetti squash is done, remove the seeds and stringy flesh. With a fork, scrape the squash from top to bottom. Squash should be coming out looking like spaghetti.
- 5
Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce. Toss to coat all ingredients well. Ready to eat!
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