Seafood and veggies... so delicious, and the guilt factor when delighting in them is slim to none. Combining the two is even better!
One of my favorite dinners is stuffed spaghetti squash. This particular time I used sweet dumpling squash, but mostly any squash will work.
Here's what you'll need:
1 lb fresh shrimp
4 tsp pineapple white balsamic vinagrette
2 tsp pink himalayan salt
4 fresh garlic cloves
2 cups shredded mozzarella cheese
1 cup sesame seed oil
1 cup fresh parmesan
You'll first need to cut the squash in half, using a spoon to scoop out all seeds. Coat the inside of the squash with sesame seed oil, and place in an oven that's preheated to 375 degrees for 30 minutes. Remove and let cool for aproximately 15 minutes. Next, you'll need a fork to scrape back and forth against the squash to create strands that have the semblance of spaghetti. Remove squash strands and place in a bowl, set aside. In a skillet on a low setting, heat pineapple white balsalmic vinagrette for 5 minutes, then add shrimp, garlic cloves and himalayan salt, sautè all for about 10 minutes. As the items are in skillet, add mozzarella evenly to the base of the hollowed out squash.
Once the sautè process is complete, combine the shrimp and the spaghetti squash strands, using a fork to blend together, and distribute evenly into the cut squash.
Liberally top with fresh parm, and go have a seat and enjoy this amazing little dish.
Marci C. Lundy is the Founder and CEO of 303 Face | Body.