1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped
Instructions
1. Preheat oven to 375ºF. Season squash with salt and pepper.
Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup
water, and roast until tender when pierced with a knife, about 45
minutes. Let cool.
2. When about 25 minutes have passed, on a rimmed baking
sheet, toss shrimp with 1 teaspoon oil; season with salt and
pepper. Roast until cooked through, 8 to 10 minutes.
3. Scoop out seeds from squash and discard. With a fork, scrape
flesh into a large bowl. Add shrimp and any cooking juices, lemon
juice, and 1 tablespoon oil; toss to combine. Season with salt and
pepper, top with parsley, and serve with lemon wedges.
Originally Submitted
5/30/2014
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