You'll love this low-carb pasta equipped with lemon juice, fresh herbs and succulent shrimp. Crushed red pepper turns up the heat in this gluten-free spaghetti squash recipe.
Recipe yields 4 servings
Preheat oven to 400°. Line a baking sheet with foil. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with 1 tablespoon of the olive oil, 1/8 tsp of the salt and black pepper to taste. Place cut side down on prepared baking sheet and bake for 40 minutes, or until fully cooked. Let cool. With a fork, separate the squash into "strands" and transfer
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the garlic and sauté about 1 minute. Add wine or broth, remaining 1/8 teaspoon salt, red-pepper flakes and black pepper to taste and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
Add the shrimp and sauté until they just turn pink, about 2 to 4 minutes. Stir in the lemon juice, basil and parsley and serve over spaghetti squash. Garnish with additional parsley.