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
1 lemon
Ghee
Olive oil
Salt
Pepper
Paprika
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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.
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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.
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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.
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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.
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Adjust seasoning and serve.
