Rosemary Shrimp with Spaghetti Squash
- Number of Servings: 1
Ingredients
2 c spaghetti squash1 lb uncooked medium shrimp, peeled and deveined2 cloves garlic, minced1 1/2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed1 T olive oil2 c fresh baby spinach2 T lemon juice1/4 t salt1/4 t pepper1/4 c crumbled feta cheese
1 1/2 cups equals 1 serving Recipe yields 4 servings.
Prepare spaghetti squash.
In a large non-stick skillet, cook the shrimp, garlic and rosemary in oil over medium heat for 4-5 minutes or until shrimp turn pink. Add spinach; cook and stir until spinach is wilted.
Add spaghetti squash to pan. Stir in the lemon juice, salt and pepper; heat through. Sprinkle with feta cheese; remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.
Number of Servings: 1
Recipe submitted by SparkPeople user GUTSYGOURMET.
Prepare spaghetti squash.
In a large non-stick skillet, cook the shrimp, garlic and rosemary in oil over medium heat for 4-5 minutes or until shrimp turn pink. Add spinach; cook and stir until spinach is wilted.
Add spaghetti squash to pan. Stir in the lemon juice, salt and pepper; heat through. Sprinkle with feta cheese; remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.
Number of Servings: 1
Recipe submitted by SparkPeople user GUTSYGOURMET.
Nutritional Info Amount Per Serving
- Calories: 418.7
- Total Fat: 24.1 g
- Cholesterol: 155.0 mg
- Sodium: 1,229.4 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 6.2 g
- Protein: 25.9 g
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