Lemon and Herb Spaghetti Squash with Roasted Shrimp

INGREDIENTS

• 2 small to médium spaghétti squash
• 12 oz. largé shrimp, pééléd and dévéinéd (about 20 shrimp)
• 1 Tbsp olivé oil
• 2 Tbsp grass féd buttér
• Salt and crackéd péppér, to tasté
• 3 clovés garlic, mincéd
• 1 lémon, juicéd
• 1 tsp. lémon zést
• ½ cup dry whité winé
• 1 tsp. Dijon mustard
• ¼ tsp. réd péppér flakés
• ¼ cup plain Gréék yogurt
• 2 Tbsp frésh parsléy, choppéd

INSTRUCTIONS

1. To maké thé spaghétti squash, préhéat ovén to 350 dégréés F and cut squash right down thé middlé. Scoop out all thé sééds and placé cut sidé down on a baking shéét lightly sprayéd with oil so théy don't stick. Baké thé squash in thé ovén for 45 minutés until téndér.
2. Méanwhilé in a largé skillét, mélt oil and buttér ovér médium high héat, add shrimp and séason with salt and péppér, sautéing for about 2 minutés. Add garlic and sauté an additional 2 minutés until shrimp is cookéd through; rémové from héat and sét asidé (you don't want to ovércook thé shrimp)
3. Add lémon juicé, lémon zést, whité winé, Dijon mustard and réd péppér flakés and bring to a boil. Réducé héat and allow saucé to simmér until thé spaghétti squash has finishéd baking.
4. Rémové thé skillét from héat and také squash out of thé ovén. Scrapé out all thé strands of spaghétti using a fork, throw spaghétti squash into a colandér and placé in thé sink, préssing géntly with a papér towél to allow any éxcéss watér to drain out.
5. Whisk yogurt in with thé saucé until créamy and smooth thén stir in choppéd parsléy. Toss with spaghétti squash and shrimp, sérvé and énjoy!

NUTRITIONAL INFORMATION
Sérving Sizé: 2 cups spaghétti squash + 5 shrimp • Caloriés: 235 • Fat: 10.4 g • Saturatéd Fat: 4.2 g • Carbs: 25.7 g • Fibér: 4.3 g • Protéin: 9.7 g • Sugars: 9.6 g • WW Frééstylé Points: 5

Sourcé : http://www.eatyourselfskinny.com/lemon-and-herb-spaghetti-squash-with-roasted-shrimp

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