Shrimp Spaghetti Squash

Shrimp Spaghetti Squash

Shrimp Spaghetti Squash Recipe from Lavinia Todor Ingredients: Squash: 1 large spaghetti squash ¼ tsp pepper ¼ tsp salt 1tsp garlic powder 1 tsp olive oil Sauce: 1 tbs olive oil 1 cup tomatoes 1 cup tomato sauce 1 cup mushrooms 1 cup peppers 2 cups shrimp ½ cup onion 1 tbs minced garlic ½ tsp Club House -La grille Smoked Apple Wood Spice (substitute with other preferred spice) ½ tsp salt &pepper (to taste) 1 tbs fresh parsley, chopped ½ cup shredded mozzarella cheese MAKE IT HAPPEN: Preheat oven to 375 degrees. Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 40-60 minutes or until squash is able to pull away from sides in strands. After 40 minutes, check for doneness and continue cooking as needed. As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil, add shrimp and cook for several minutes. Once the shrimp are pink, place in a bowl and set aside. Keep leftover shrimp oil in the pan and add the minced garlic,mushrooms ,onion, red pepper and cook until mushroom sautés. Add tomatoes (and tomato sauce if using), shrimp, applewood spice, garlic powder, salt and pepper and stir. Bring to a simmer and cook for five minutes or until slightly thick. Stir in the parsley and let stand for a minute. When the squash is ready and you have pulled the flesh from the skin, place the cooked squash in a large...