This dish is bright and tastes decadent at the same time. I think if you have some additional protein macro allowance, you could sprinkle a little bit of crispy bacon as a garnish and it would eat a little bit more luxurious.
INGREDIENTS:
10 oz shrimp
17.5 oz spaghetti squash
1 whole Roma tomato
0.5 cup peas
1 oz parmesan cheese
1 oz cream cheese
0.5 oz sunflower seeds
1.25 tsp seasoning (equal parts ground oregano, garlic powder, and onion powder)
0.5 tsp crushed red pepper flakes
DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Halve spaghetti squash if needed. Remove seeds with a spoon. Drizzle the insides with 1-2 tbsp of cooking oil and season with half of your seasoning mix, 0.25 tsp of salt, and a pinch of pepper.
3. Place squash on a lightly oiled, foil-lined baking sheet, cut sides down. Roast 20-25 minutes.
4. Rinse shrimp. Pat dry with paper towels. Place in a medium bowl and season with the remaining seasoning, 0.25 tsp salt, and pinch of pepper. Drizzle with 1 tbsp cooking oil, stirring to cat. Let marinate at least 10 minutes.
5. Small dice Roma tomato.
6. Place sunflower seeds in a dry medium saute pan over medium heat. Toast 3-4 minutes or until fragrant.
7. Transfer the sunflower seeds to a cutting board and roughly chop once cooled.
8. Heat 1 tbsp butter in pan used for the seeds over medium-high heat. Add shrimp to the hot pan. Cook 5-6 minutes or until shrimp are fully cooked, stirring occasionally. Transfer shrimp to a plate.
9. Bring 0.25 cup of water to boil in the pan used for the shrimp over medium-high heat. Simmer 2-3 minutes or until liquid is reduced by one-third.
10. Remove from heat. Add cream cheese and whisk until it is incorporated. Transfer shrimp to the pan. Add salt and pepper to taste. Stir to coat the shrimp.
11. Separate squash strands with a fork from the peel.
12. Heat 2 tbsp butter in a large saute pan over medium heat. Transfer squash strands to the pan. Add tomatoes, peas, and half of the parmesan cheese, along with 0.25 cup of water. Stir to combine. Cook 3-4 minutes until cheese has melted and veggies are warmed through. Salt and pepper to taste.
13. Divide squash and veggies between the bowls. Top with creamy shrimp. Spoon any remaining sauce over the top. Garnish with toasted sunflower seeds, parmesan cheese, and crushed red pepper flakes to taste.
This recipe serves 2.
MACRO INFO:
650 Calories, 49g Fat, 18g Net Carbs, 30g Protein
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