Tonight E.J. and I teamed up for an easy weeknight dinner where we wanted to use some fresh shrimp I got on sale and try a new paleo flatbread I found from Simple Mills. It turned out really well and we thought we should share.
- 1 spaghetti squash
- spray coconut or olive oil
- juice from 1/2 lemon
Shrimp & Mushrooms
- 3/4 stick butter
- 2 tbsp garlic
- 1 tsp pepper
- 1 tsp salt
- 1 1/2 tsp Bouquet Garni spice blend (or other favorites like rosemary, oregano, etc)
- 2 cups chopped mushrooms
- 1 lb shrimp
Preheat oven to 400 degrees.
Cut spaghetti squash lengthwise in half and remove the seeds. Place both halves, cut side up, on a foil-lined cookie sheet. Spray inside of squash with oil and sprinkle salt & pepper to taste. Drizzle with lemon juice. Roast in oven for 40 minutes.When squash is done, set it on the counter to cool.
Melt butter in a saucepan on medium heat. Add garlic, salt, pepper, and spices. Add mushrooms and cook until soft. Then add shrimp and cook until pink.
Using a fork (or two), scrape the flesh of the spaghetti squash to make long strands. Plate a serving of squash topped with shrimp and mushrooms.
Enjoy with a nice paleo flatbread 🙂