Zesty Shrimp with Spaghetti Squash Noodles

50m

1
spaghetti squash, halved and seeded
1/2 tbsp
olive oil
a dash
salt
a dash
black pepper
1 lb
fresh shrimp, peeled
1
lemon
1 1/2 tsp
dill
1/4 tsp
crushed chili peppers
1 tbsp
butter
1
garlic clove, minced

Leftover suggestions: You can reuse the shrimp in tacos since they are very mildly flavored with garlic. Use any leftover spaghetti squash to make your traditional spaghetti with tomato sauce and whip up some meatballs to accompany your noodles.

  1. Preheat oven to 400ºF and prepare a baking sheet with foil. Lightly brush the squash with oil and season with salt and pepper to taste. Place squash flesh-side down on baking sheet and bake for 30-40 minutes, until tender when pierced with a fork.

  2. Add shrimp to a large mixing bowl, and toss with lemon juice, dill, and chili pepper flakes.

  3. Melt butter in skillet over medium-high heat, add garlic sautéing until fragrant, 1-2 minutes. Add shrimp and sauté until the shrimp curl slightly and become pink, about 2-5 minutes.

  4. Once squash is tender, allow to cool for about 10 minutes. Using a fork, scrape out the flesh of squash so that it falls in noodle-like tendrils into bowls. Add cooked shrimp and any juice from pan on top and serve.

I WANT MY OWN COOKING SHOW!

FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?