School Board of Clay County Food & Nutrition Services Garlic Shrimp with Cilantro Spaghetti Squash EatingWell.com Garlicky shrimp are served on top of spaghetti squash in place of pasta for a lower calorie, lower carbohydrate meal. This recipe is a quick, healthy dinner inspired by shrimp scampi. Pair with a side of greens, such as kale, collards or spinach. 4 servings ​
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Active Time:​
25 minutes | ​
Total Time:​
25 minutes Ingredients ●
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1, 2 1/2­ to 3­pound spaghetti squash, halved lengthwise and seeded 2 tablespoons extra­virgin olive oil 1 tablespoon minced garlic 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon salt, divided 1/4 teaspoon cayenne pepper 1 pound peeled and deveined raw shrimp (16­20 per pound), tails left on if desired 1 tablespoon lemon juice 1/4 cup chopped fresh cilantro 2 tablespoons unsalted butter, melted 1/4 teaspoon ground pepper Lemon wedges for serving Preparation 1.
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Place squash cut­side down in a microwave­safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut­side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) Meanwhile, heat oil in a large skillet over medium­high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds.. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side. Nutrition Per serving :​
266 Calories; 14 g Fat; 5 g Sat; 7 g Mono; 198 mg Cholesterol; 10 g Carbohydrates; 24 g Protein; 2 g Fiber; 450 mg Sodium; 473 mg Potassium 1/2 Carbohydrate Serving Exchanges:​
1/2 starch, 3 lean meat, 2 1/2 fat September 2016 Healthy Recipe of the Month