- 1 whole spaghetti squash
- 2lbs cooked shrimp
- 1/4 C olive oil
- 1/2 C white wine
- 1 tsp chopped garlic
- 2 Tbs lemon juice
- salt & pepper
- 1 Tbs parsley
- 1 tsp thyme
- 1 tsp Cajun seasoning
- fresh chopped chives
Cook spaghetti squash (cut in half length wise, with a spoon scoop out seeds and pulp, place face down on a lightly oiled baking dish). Bake at 350 for 30 minutes or until a knife pulls easily out of the top of squash when inserted). Remove from oven and let cool for about 5 minutes. With a knife start to scrap out the insides of the squash onto a plate, it will look just like spaghetti!
Remove tails from shrimp and put them in a skillet with olive oil, white wine and all seasonings except for chives. Saute for a few minutes, until shrimp is warm.
Place “spaghetti” on plate and top with shrimp and sauce. Top with freshly chopped chives and enjoy (with a small glass of red wine if you can!)
