Roasted Veggie Spaghetti with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 spaghetti squash split in two long ways1/2 cup of zucchini and squash mix1/4 cup of mushrooms, sliced1/4 cup onion , thinly sliced1 clove of garlic, chopped1 carrot , chopped3 oz small salad shrimp1/2 cup diced tomatos1/2 cup tomatoe saucebutter spray as needed1 tsp italian seasoning1/2 tsp red pepper flakes (optional)
pre heat your oven to 350. Split your spaghetti squash down the middle long ways, remove seeds and place on a baking sheet cut side down. Bake squash for 45 min to 1 hr until soft. While squash is baking , cut up remaining veggies,(mushrooms,carrots,onion,garlic,zucchini mix) . Coat veggies with butter spray and place them on a cookie sheet in a single layer. Sprinle with salt and pepper if you desire. roast veggies for 30 to 45 min along with the squash.after squash and veggies are done , remove from the oven and set aside. Loosen squash from outer shell with a fork and then scoop it out with a spoon into a bowl and set aside. Place shrimp in a large skillet and coat with spray butter. saute shrimp for about 1-2 min Then add diced tomatos, tomato sauce , and sesoning. Next add your spaghetti squash and roasted veggies. Toss togather and serve. tThis recipe is very easy and fun to do. You can add or remove as many veggies as you want . I like to spice things up a bit with the red pepper flakes. This can also be a vegitarian dish , just leave out the shrimp. This makes about 2 servings depending on how hungry you are! This is a very low cal meal splurge if you want! enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user T.GLANDER.
Number of Servings: 2
Recipe submitted by SparkPeople user T.GLANDER.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 0.7 g
- Cholesterol: 82.9 mg
- Sodium: 380.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.8 g
- Protein: 11.3 g
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