2 Servings 45 min Cook
4 Cup Squash
12 Oz Shrimp
1 Tbsp Olive Oil
2 Tbsp Butter
1 Dash Salt
1 Dash Pepper
3 Cloves, minced Garlic
2 Lemon yields Lemon Juice
4 Fl oz White Wine
1 Tsp Dijon Mustard
1/4 Tsp Crushed Red Pepper Flakes
1/4 Cup Nonfat Greek Yogurt
2 Tbsp Parsley
To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle.
Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
Bake the squash in the oven for 45 minutes until tender.
Meanwhile in a large skillet, melt oil and butter over medium high heat, add shrimp and season with salt and pepper, sauteing for about 2 minutes.
Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove shrimp from pan and set aside (you don't want to overcook the shrimp)
Add lemon juice, white wine, Dijon mustard and red pepper flakes and bring to a boil.
Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
Remove the skillet from heat and take squash out of the oven.
Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.
Whisk yogurt in with the sauce until creamy and smooth then stir in chopped parsley.
Toss with spaghetti squash and shrimp, serve and enjoy!