You can easily turn this classic pasta dish Paleo by using spaghetti squash in place of normal noodles. This easy noodle bowl recipe tastes deliciously fresh thanks to lemon juice and parsley garnishes.
Preheat oven to 400°F. Line a baking sheet with foil. Cut the squash in half, scoop out the seeds, and season with 1/4 tsp. each of the salt and black pepper. Drizzle all sides with 1 Tbsp. of the olive oil. Place squash, cut sides down, on prepared baking sheet. Roast 40 to 50 minutes or until tender.
If using wooden skewers, soak in water 30 minutes. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread 3 shrimp on eight 6-inch skewers. Drizzle with lemon juice and 1 Tbsp. olive oil. Sprinkle with garlic and the remaining 1/4 teaspoon each salt and black pepper.
Grill shrimp skewers, covered, over medium heat 5 to 8 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers.
To serve, scrape out the squash and divide among bowls. Top with shrimp. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with remaining 1 Tbsp. olive oil and add a pinch of crushed red pepper and lemon-pepper seasoning to taste.
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Heat a lightly greased large skillet or grill pan over medium-high. Add shrimp to pan and cook 6 to 10 minutes or until shrimp are opaque, turning once.
12 g fat
(1 g saturated fat,
1 g polyunsaturated fat,
7 g monounsaturated fat),
179 mg cholesterol,
532 mg sodium,
13 g carbohydrates,
4 g fiber,
1 g sugar,
21 g protein.