Updated: Oct 7, 2019
Having trouble avoiding pasta? The good thing is there are many wheat-free, gluten-free and low-carb healthy options for substituting pasta with vegetables! This recipe uses delicious spaghetti squash instead of pasta (and you won't even miss the pasta at all). You can also modify this recipe and make it with zoodles (spiralized zucchini noodles) instead of the squash for an even quicker recipe.
1 Spaghetti squash
2 lbs. raw peeled and deveined shrimp
2 cloves garlic
3 TBSP ghee
fresh chopped parsley
1 tsp dried oregano
1 tsp dried basil
himalayan salt & pepper to taste
Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle melted coconut oil over the squash and sprinkle with dried oregano, basil and himalayan salt and pepper.
Bake for 45-50 minutes. Remove from the oven and cool for 5-10 minutes. Scoop out the squash with a fork and add to a large bowl.
Heat the ghee and 1 tsp coconut oil over medium-high heat, add 2 cloves of minced garlic and saute for 2 minutes.
Add shrimp, himalayan salt and pepper, and cook for 5 minutes until the shrimp turn pink on both sides. Pour shrimp mixture over the spaghetti squash.
Squeeze the juice of 1 lemon over the whole dish and add fresh parsley to top it off. Share with friends and family or save the leftovers for the next day! Enjoy!!