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Roasted Shrimp with Spaghetti Squash
Nb persons: 4
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| Prep: 10 minutes Total: 55 minutes Ingredients | |
| 1 medium | spaghetti squash, (about 3 pounds), halved lengthwise |
| Coarse salt and ground pepper | |
| 1 pound | large shrimp, peeled and deveined |
| 1 tablespoon plus 1 teaspoon | extra-virgin olive oil |
| 1 tablespoon | fresh lemon juice, plus lemon wedges for serving |
| 2 tablespoons | fresh parsley, roughly chopped |
Directions
Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.
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