Shrimp and Mushroom “Pasta”

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.

Spaghetti Squash

• 1 spaghetti squash
• spray coconut or olive oil
• salt
• pepper
• 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 🙂