Feb 6th
Spaghetti Squash with Cilantro Shrimp
It’s really good. Just try it!
Prep time: 25 minutes
Ingredients:
 1 2½- to 3-pound spaghetti squash,
halved lengthwise and seeded
 2 tablespoons extra-virgin olive oil
 1 tablespoon minced garlic
 1 teaspoon ground coriander
 1 teaspoon ground cumin
 ½ teaspoon salt, divided
 ¼ teaspoon cayenne pepper
 ⅓ cup dry white wine, such as pinot
grigio
 1 pound peeled and deveined raw shrimp
(16-20 per pound), tails left on if desired
 1 tablespoon lemon juice
 ¼ cup chopped fresh cilantro
 2 tablespoons unsalted butter, melted
 ¼ teaspoon ground pepper
 Lemon wedges for serving
Cooking Instructions:
1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water.
Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
(Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a
400°F oven until the squash is tender, 40 to 50 minutes.)
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander,
cumin, ¼ teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring
to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked
through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
3. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter,
pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the
spaghetti squash with a lemon wedge on the side.
Nutrition:
 Serving size: ⅔ cup shrimp & ¾ cup squash
 Per serving: 266 calories; 14.0 g fat(5.0 g sat); 2.0 g fiber; 10.0 g carbohydrates; 24.0 g
protein; 11.0 mcg folate; 198 mg cholesterol; 3.0 g sugars; 0.0 g added sugars; 627.0 IU
vitamin A; 7.0 mg vitamin C; 112.0 mg calcium; 1.0 mg iron; 450 mg sodium; 473.0 mg
potassium
Source:http://www.eatingwell.com/recipe/252697/garlic-shrimp-with-cilantro-spaghetti-squash/