Prep Time: 15 minutes
Cook Time: 45 minutes to an hour (45 minutes-1hour for the squash, 5 minutes for the vegetables)
1 - spaghetti squash, halved lengthwise and seeded
1 pound - shrimp, cleaned with tail
1 tablespoon - coconut or olive oil
1 - onion, chopped
2 - cloves garlic, Chopped
1/2 cup - tomatoes, chopped
chili Flakes (optional)
3 tablespoons - black olives, chopped
3 tablespoons - basil, Chopped
salt to taste
Preheat oven to 375 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 45 minutes to an hour in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
30 minutes later, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm. Add chili flakes (optional). Add shrimp and cook for 4 minutes or until the shrimp turn pink and make a “C” shape, for cooked. If they make an “O” shape, that means they are over cooked, so watch them. Turn off the heat and let the veggies and shrimp sit until the squash is ready.
Remove squash from oven. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, shrimp, olives basil and salt (taste).
Download the recipe PDF here.