Spaghetti Squash!

Happy Tasty Tuesday!

I’m not sure about you guys but before I was consistent in working out at the gym and paying attention to what I was eating, I had never heard of or tried spaghetti squash. It wasn’t until we had a nutrition challenge where I got my first taste. The recipe was super simple: spaghetti squash with ground beef and marinara. The squash was a great substitute for the (more popular) Italian style spaghetti noodles and appropriate for the type of challenge I was participating in. It’s loaded with plenty of nutrients and if you’re into calorie counting, serves 42 calories per cup.

I still occasionally pick one up from the grocery store and cook up the same simple recipe. These days it seems that more and more people are coming up with more creative recipes that don’t seem too complicated. Check out this recipe from a guest poster on the Whole30 Instagram account.

Screen Shot 2015-08-05 at 3.16.22 PMSpaghetti Squash with Cajun Shrimp by Elissa

Cajun Shrimp Ingredients:
3oz shrimp
1 tbsp ghee
1tbsp cajun seasoning

Spaghetti Squash Ingredients:
1 spaghetti squash
2 tsp olive oil
2 tsp ghee
3oz sun dried tomatoes
1 tbsp pine nuts
1 garlic clove, minced
salt & pepper to taste

Directions:
Spaghetti Squash
Preheat oven to 475. Cut spaghetti squash in half and remove all seeds. Spread 1 tsp of ghee on the inside of each squash. Then drizzle the inside of each squash with olive oil. Puncture the sides with a fork. Place squash on a tin foiled baking sheet. Bake for an hour with the cut side down. Remove squash from the oven and scrape out the inside. Season with salt & pepper. Add sun dried tomatoes, pine nuts, and garlic.

Cajun Shrimp
Coat the shrimp with ghee and cajun spice seasoning. Place on medium heat frying pan for about five minutes. Spread shrimp on spaghetti squash!

Serve & enjoy.

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xo, SJC