This is a perfect light and healthy dinner!
Roasted Shrimp and Spaghetti Squash
1 medium spaghetti squash (halved lengthwise)
course salt and ground black pepper
1 pound shrimp, peeled and deveined (buy from Rex's)
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, roughly chopped
1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down on 9 by 13 inch baking dish. Add 3/4 cup of water and roast until tender about 45 minutes. Let cool.
2. On a rimmed baking sheet, toss shrimp with 1 teaspoon oil and season with salt and pepper. Roast until cooked through, about 8-10 minutes.
3. Scoops out seeds from squash and discard. With a fork, scrape the flesh on the squash into a large bowl. Add shrimps and cooking juices. Add 1 tablespoon olive oil and lemon juice. Toss to combine and season with salt and pepper. Top with parsley and serve with lemon wedges.