Now that the holidays are over, let's get back to some serious self care and clean eating. So, with that in mind, we present: this bowl of buffalo magic via the combo of shrimp & spaghetti squash.
Makes 4 servings
What you need
2 small spaghetti squash, halved lengthwise and seeds scooped out
8 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
2 tablespoons chopped parsley
1 pound large shrimp, peeled and deveined
1 small red onion, trimmed and thinly sliced
2 tablespoons Tessemae’s Buffalo Sauce
What you do
- Heat oven to 425 degrees. Rub insides of spaghetti squash with 2 tablespoons of the Lemon Garlic and season with salt and pepper. Place cut side down on a baking sheet lined with aluminum foil. Roast until very tender, about 45 minutes.
- Remove squash and let cool. Use a fork to scrape out the crosswise strands and stir in parsley; gently stir 1 tablespoon Lemon Garlic into the strands in each squash bowl.
- Meanwhile, toss shrimp and red onion with remaining 2 tablespoons Lemon Garlic and Buffalo and season with salt and pepper; spread in an even layer on a rimmed baking sheet. Roast at 400 degrees until browned and cooked through, about 15 minutes. Divide shrimp mixture between squash bowls and devour.