You will need:
- 6 Shrimp/scampi per person
- 1/2 spaghetti squash (1/2 squash serves 2 people)
- 1/2 cup water
- 2 cloves garlic- chopped fine
- 4 tbsp olive oil
- 1 red chili -medium heat
- 1 tbsp fresh parsley - chopped fine
- 1/2 lemon -zest and juiced
Step 1: Using a good heavy knife carefully cut the spaghetti squash in half. It is very hard so be very careful. Remove seeds (which you can toast and eat if you like) and clean out the centre. Rub a bit of olive oil on the inside of the squash and put in a baking dish with the cut side down. Pour water in pan and roast in a 375 degree oven for 40- 50 minutes until soft. You can also prepare the squash in a microwave but, you need to check every 5 minutes and flip it (it can take 15-20 minutes) so the oven is just easier for me.
Step 2: clean and peel your raw shrimp/scampi. Set aside.
Step 3: chop chili into small dice (keep or remove seeds and veins depending on how hot you like your chili), chop garlic and fresh parsley. Cut lemon in half (zest the lemon first then squeeze it just before using) Note: if you don't have a fresh chili you can use chili flakes.
Step 4: when the spaghetti squash is soft to the touch, rake the inside of the squash with a fork to make it shred into strands. Throw away skin.
Step 5: In a saute pan on medium-high heat . Add oil , chili, garlic and parsley. Cook for 1 minute until fragrant. Add Shrimp and cook for 1-2 minutes on each side until they turn pink. Squeeze lemon and add zest. Add salt and pepper.
Step 6: remove shrimp to serving plate and drizzle a bit of oil and chili. Toss shredded spaghetti squash in pan with leftover oil and lemon mix. Cook 1 minute.
Once the squash is prepared the shrimp takes just a few minutes to prepare that's why I like the oven method for 40 minutes you do nothing then in the last 3 minutes you cook the shrimp and you are done.