Healthy but oh-so-yummy…that’s this dish! I think that, even if you were ‘piggish’ and loaded your plate up with a bigger than usual portion of this dish, you would still be around 300 calories! Enjoy!
Here’s how I figure that…
– spaghetti squash has 31 calories and less than half a gram of fat per cup
– 4 ounce serving of shrimp is going to set you back 100 calories with less than 1 gram of fat
– the tomatoes contain approximately 25 calories in one cup
– red onion and garlic add maybe 50 or so calories
– of course, the 1 tablespoon of olive oil adds 120 calories; the butter 100 calories; and the grated asiago (like most cheeses) brings 100 more calories
– and there is a good amount of protein in this dish, too!
NOTE: each pound of spaghetti squash will yield approximately 2 cups cooked squash
ingredients:
1 (1+1/2 – 2 pound) spaghetti squash
1 tablespoon olive oil or salted butter
1 medium red onion, finely diced
8 ounces grape tomatoes, halved
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or chicken broth)
1/2# raw shrimp, tails pulled off
sea salt & freshly ground pepper (I use a lemon pepper blend grinder)
1 tablespoon salted butter
3 tablespoons fresh parsley (or 1 tablespoon dried)
1-2 ounces of finely grated asiago (or other strong flavored hard cheese)
lemon slices for finish & garnish
directions:
spaghetti squash (there are a number of other methods, see link for some suggestions):
I simply cut one in half; pull out the seeds (only the seeds); rub the cut edges with a tiny bit of olive oil; season with sea salt and freshly ground pepper; place flat sides down on a piece of parchment paper or foil laid on a baking sheet.- bake in a preheated 425 oven for 30 minutes; remove from oven, carefully flip over and allow to cool while you prepare the rest of the dish.
- when ready, take a serving spoon and run it along the edge between the skin of the squash and the cooked ‘meat’ of the squash. remove from skin and, using a fork, separate into strands.
shrimp and tomatoes:
- heat olive oil in a large saute pan over medium-high heat
- add the minced onion and cook ‘til it begins to soften and slightly brown around the edges, 2-3 minutes
- add the diced tomatoes (flat side down) and a pinch of salt and a few grinds of pepper. lower heat to medium and allow to cook undisturbed for 6-7 minutes
- the tomatoes will ‘give up’ some liquid and begin to create a sauce
scatter the chopped garlic over the tomatoes, and stir constantly for an additional minute ‘til you begin to smell the garlic - pour in the wine (or broth), increase heat to medium and simmer ‘til the liquid has reduced by about half as much, maybe 5-6 minutes
- add in the shrimp, and reduce heat to low; cook ‘til shrimp turn pink on the bottom side; flip over and cook ‘til shrimp are just pink all the way through; do not overcook
- then when the shrimp have nearly cooked through, add the butter. stir the butter so that it gets all around the contents of the pan and begins to slightly thicken the sauce
- when the butter has fully incorporated, add the parsley and the spaghetti squash
- gently fold everything together, allowing the spaghetti squash to reheat in the sauce for a minute or two so everything becomes the same temperature
- sprinkle the shredded cheese across top
- serve immediately with lemon to squeeze over the top; season to taste
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
