ingredients (for 2):
1 spaghetti squash
olive oil
2 medium tomatoes, diced
10 peeled raw shrimp (defrosted if you’re using frozen)
2 Tbs pine nuts
3/4 Cup fresh basil
salt & pepper
whatcha do:
preheat oven to 400F
Chop the ends off of your squash then slice into 1in rings. Season both sides with salt and pepper and a little drizzle of olive oil. Bake in oven for 45 minutes: flip half way through.
white the squash is baking, toast pine nuts in a pan until golden, drizzle a little olive oil and add the diced tomatoes. stir often
scoot your tomatoes to the side while you sauté the shrimp, 1 minutes per side
season with salt and pepper, add chopped basil
by now your squash should be ready, remove from oven. Using a fork scrape out the inside of the squash and discard the exterior.
spread out the spaghetti on the pan it just baked on, back in the oven to broil for 3 minutes
remove from oven and add the squash to the pan with everything else
add salt if needed!
eat up
