Cut the squash in half, and remove the seeds. Place in both halves in a microwave-safe bowl with approximately 1 inch of water. Microwave until tender about 10 to 12 minutes. ( Depending on the size of the squash and power of microwave). Allow the squash to cool before handling. Using a fork to scrape out the flesh into spaghetti-looking strands. Measure out 5 cups; save any extra for another meal.
Heat a large skillet over medium-high heat. Add the olive oil swirling to coat pan. Saute the garlic about 1 minute.
Add the shrimp(cooked,peeled,deveined), cherry tomatoes, crushed red pepper flakes, lemon juice parsley, onion powder, salt(optional), and pepper, cook for 3 to 4 minutes. Add the spaghetti squash, and cook until heated through. Remove from heat, and sprinkle parmesan cheese(optional) on top.
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