The
Daily
Fix
Rest Day
Spaghetti Squash with Garlic Butter Shrimp & Spinach
Merry Christmas!
Merry Christmas!
Spaghetti squash strands tossed in garlic butter and topped with juicy shrimp and wilted spinach.
From everyone at The Broken Science Initiative.
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
1 medium spaghetti squash (about 2 lbs)
10 oz shrimp, peeled and deveined
2 Tbsp butter or ghee
2 cloves garlic, minced
2 cups fresh spinach
1 Tbsp fresh parsley, chopped
1 Tbsp lemon juice
1 tsp red pepper flakes (optional)
Salt and pepper, to taste
Macronutrients
(per serving, makes 2)
Protein: 35g
Fat: 15g
Carbs: 18g
Preparation
Preheat the oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender. Let cool slightly, then scrape out strands with a fork.
While squash roasts, heat 1 Tbsp butter in a skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes. Sear 2–3 minutes per side until opaque. Remove and set aside.
Add remaining butter to the skillet. Sauté garlic until fragrant (about 30 seconds). Add spinach and cook until just wilted, about 1–2 minutes.
Toss roasted spaghetti squash strands into the skillet with garlic butter and spinach. Add lemon juice and parsley, stir well. Top with shrimp.
Plate warm, finishing with extra parsley or a drizzle of olive oil if desired.
Merry Christmas and thank you for putting out The Daily Fix.