Do you have left over spaghetti squash and don't know what to do with it? Try this dish! Once you have your spaghetti squash prepared, this recipe is a cinch to make!
Add olive oil to a medium sized skillet over medium heat. Add minced garlic and saute for about 30 seconds. Then add raw shrimp and cook a few minutes on each side until cooked through and no longer pink. Set aside.
Add light butter to the same skillet and melt over medium heat. I like to use Land O' Lakes Light Butter with Canola Oil which only counts as 1 Healthy Fat for 1 tbsp.
Once the butter has melted, toss in spaghetti squash, turkey bacon, garlic salt or salt, and black pepper until combined. Add the cooked shrimp and garnish with parmesan cheese. This makes 1 full Lean and Green so enjoy the whole dish!
Spaghetti Squash with Shrimp and Turkey Bacon
Ingredients:
1 tsp olive oil (1 Healthy Fat)
1 tbsp light butter (1 Healthy Fat)
1 tsp minced garlic (1 Condiment)
8 oz raw shrimp, tails removed ~ should yield 6 oz cooked (1 Leanest with 1 oz subtracted)
2 slices turkey bacon, cooked and crumbled (1 oz subtracted from shrimp)
1 1/2 cups spaghetti squash, cooked (3 Greens)
1/4 tsp garlic salt or salt (1 Condiment)
1/8 tsp black pepper (1/4 Condiment)
1 tbsp reduced fat parmesan cheese (1/2 Condiment)
Directions:
In a medium sized skillet over medium heat, add olive oil.
Add minced garlic and saute for about 30 seconds or until light brown in color. Then add raw shrimp and cook a few minutes on each side until cooked through and no longer pink. Set aside.
Add light butter to the same skillet. Once butter has melted, toss in spaghetti squash, garlic salt or salt, pepper, and crumbled bacon. Heat until warm about 2 to 3 min. Add cooked shrimp and garnish with parmesan cheese.
1 Serving with
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving
No comments