SPAGHETTI SQUASH WITH BUFFALO SHRIMP


PREP TIME 15 MIN. – COOK TIME 35 MIN. READY IN 50 MIN. – SERVINGS 4


2 medium spaghetti squash 3 tbsp olive oil, divided 1 lb raw peeled, deveined large shrimp 2 cups shredded carrots


3 celery stalks, thinly sliced on an angle ¼ cup hot sauce 2 tbsp cider vinegar 2 oz blue cheese crumbles 3 green onions, thinly sliced


STEP 1 Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. With a very sharp chef’s knife, cut each squash in half lengthwise. With spoon, scrape out and discard seeds. STEP 2 Brush the cut sides of squash with 2 tbsp oil and place cut-sides down on


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prepared pan. Poke holes in squash peel. Roast 20 min. STEP 3 In a medium bowl, toss the shrimp, carrots, and celery with remaining 1 tbsp oil. Season with salt and pepper. Scatter shrimp on pan around squash. Roast 15 min., until shrimp are cooked through. Remove from oven and turn the squash cut-sides up to cool slightly. STEP 4 While squash cools, in a large bowl, stir together the hot sauce and cider vinegar. Add shrimp and vegetables. Toss to combine. Season with salt to taste. STEP 5 With a fork, scrape squash from peel to separate strands. Divide shrimp mixture among squash. Garnish with the blue cheese and green onions.


PER SERVING: 404 CALORIES, 18G FAT, 5G SATURATED FAT, 154MG CHOLESTEROL, 1323MG SODIUM, 42G CARBOHYDRATE, 10G FIBER, 17G SUGAR, 23G PROTEIN


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