After an extended weekend of too much food, it’s time for a little reset. This Whole30-friendly skillet is easy to put together and has a lemony garlic flavor that you’re sure to love. It’s bright and delicious, and the crunch of the spaghetti squash really adds the best texture.
While this week will offer a bit of a reset between the holidays, I’m definitely going to revisit this recipe for my January 2019 Whole30. It’s time to start thinking about innovative meals that can help me continue down a healthy path for the coming year. Can you believe it’s already almost December? (I feel like we say that every year.)
Lemon Garlic Shrimp & Spaghetti Squash
1 spaghetti squash
1 pound shrimp
1 pint mushrooms, thinly sliced
2-3 cups spinach
3 cloves garlic
Preheat oven to 375 degrees F. Cut squash in half and remove seeds. Brush with olive oil and season with salt and pepper. Place the squash halves cut-side up on a lined baking sheet and bake for 40 minutes.
While the squash is baking, add a tablespoon of ghee and a tablespoon of olive oil to a large skillet. Once heated, toss in mushrooms and cook for about 10 minutes, stirring occasionally. Set mushrooms aside.
When squash is cooked, remove from oven and let rest while you prepare the dish. Add another 2 tablespoons ghee and 2 tablespoons olive oil to the skillet over medium heat. Mince garlic and add to the pan, cooking for one minute.
Season shrimp with salt, pepper and paprika and add to the skillet. Cook for 3 minutes on one side and flip. Zest and squeeze juice of 1 lemon into the pan. Scrape spaghetti squash into the pan and add in spinach and mushrooms. Stir to combine and cook until shrimp is finished, about another 3-4 minutes.
Adjust seasoning and serve.