Spaghetti Squash Sauteed With Shrimp

Yummy, healthier version of spaghetti! Shrimp and colorful peppers and onions add a summer feel to this dish my mother and I created one night. Quick with microwave, but if you prefer an oven, bake the squash halves at 350 for about an hour or until soft. Capers would make a good addition to this! Spaghetti sauce has great basic taste so it could be a healthier base to any pasta dish. Serves four for a delicious dinner or a side could serve 8-10.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  medium spaghetti squash, cut in half
• 1  lb shrimp, without heads, deveined
• 1  garlic clove, mashed in garlic press (I used more, but start with 1)
• 1  red bell pepper
• 6  green onions
• 1  colored pepper (I used an orange-yellow one, whatever suits you)
• 2 -4  tablespoons butter
•  salt and pepper

Directions

1. Place squash halves open side down on a microwave safe plate with seeds still in and microwave on high for 7-10 minutes, or until soft.
2. While squash is in microwave, chop the bell pepper, onions, and colored pepper.
3. Melt butter in a medium skillet over medium-high heat and saute garlic.
4. Add shrimp, onions, and both peppers and saute until shrimp are cooked.
5. Take squash out of microwave, remove seeds, and scrape out squash with a fork, creating "spaghetti.".
6. Transfer shrimp mixture to a bowl and place a plate over it to keep it hot.
7. Using the same pan the shrimp were cooked in, saute squash for a minute with a little butter and add salt and pepper.
8. Serve spaghetti, top with shrimp, and enjoy!