Prep time max: 30 minutes
- 1 large spaghetti squash
- 20 shrimp is enough for 2, if cooking for more than that I suggest 1 pound
-half of an onion
-Take the large spaghetti squash, wash it and then make incisions in it (approximately about 10)
-Put squash in a mini pan ( I use a 9in cake pan) and in the microwave for 7 minutes (each side)
-Once the squash is done take it out, and put it on the cutting board
***-Cut the edges off, and cut the squash in half to let it cool off. Squash will be hot so be careful not to burn yourself. While the squash is cooling down you can start to prep the shrimp
-Medium heat, take out a medium sized frying pan and add a table spoon of butter
-In the meantime dice the onion into bite size pieces and add to the frying pan
-Saute onion for about 3-4 minutes until it browns, add pepper, salt to your liking. I stay away from salt so we stick with pepper only
-Once the onion has a nice golden tone, add shrimp
-Saute shrimp for about 2 minutes max. I highly recommend setting a timer here that way you don't overcook the shrimp
-sprinkle lemon onto shrimp
-Once done set aside
dress any meal up with champagne
Back to spaghetti squash - if the squash has cooled down take a fork and start scraping the spaghetti into a large mixing bowl. You can season it to your liking. I usually add extra virgin olive oil, salt, pepper. and parsley.
-Mix it in well, and serve.
Add shrimp on top and voila!