Happy Monday folks! Normally I would be a little more ‘ho-hum’ about the fact that it is Monday but I’m leaving for Tokyo at the end of the week and could not be more excited. But also a little nervous. And a little anxious because I still have a lot to get done. But mostly excited. My husband and I spent the weekend putting the finishing touches on our plans and overall it seems like it’s going to be a blast! With the anticipation of overindulging a bit in Tokyo, I decided to go lighter for dinner tonight and plan to make Rosemary Shrimp and Spaghetti Squash.
This is another great recipe that will put my baked spaghetti squash to good use! If you do meal prep on the weekend you can easily bake 1-2 spaghetti squash to use throughout the week in various meals. This recipe is quick and easy to make and I love that it is low in calories. You can serve it with a side of broccoli or green beans and have a complete meal!
Be cautious not to overcook the shrimp because they will become rubbery and tough. I also recommend being cautious when reheating because you can end up with the same result. My suggestion is to use fresh rosemary if you have it available for the best flavor but you can also use dried if that’s all you have on hand.
- 2 tablespoons olive oil, divided
- 1½ pounds large peeled and deveined shrimp
- 1 cup thinly sliced red onion
- 3 cloves garlic, minced
- 6 cups Baked Spaghetti Squash
- 20 cherry tomatoes, halved
- Juice of 1 lemon
- 1 teaspoon chopped fresh rosemary
- Dash of salt
- Heat 1 tablespoon olive oil in a medium skillet over medium-high. Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm.
- Return skillet to medium-high heat and add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until onion is tender.
- Add squash, tomatoes, juice, rosemary, and salt. Cook 2 minutes or until warmed through.
- Top with shrimp and serve immediately.