I love pasta – but I am always looking for a way to get my kids to eat more vegetables.  Spaghetti squash is a perfect way to make a “faux” pasta dish and you will not  feel like you are missing the pasta.  If you don’t eat shrimp – just leave it out!

Ingredients

• 2 Spaghetti squash
• Olive oil
• 6 garlic cloves finely diced
• 1/2 cup White wine
• 1/2 bunch of parsley finely chopped
• 1/2  teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon butter
• 24 medium shrimp devined and tails removed
• Shaved Parmasean or Asiago Cheese

How to:

• Preheat oven to 350
• Wash and cut the spaghetti squash in half lengthwise using a big heavy kitchen knife.
• Gently scoop out the seeds
• Drizzle olive oil in each half and sprinkle with salt and pepper.
• Lay each half face down in a cooking dish and fill bottom of dish with a little water
• Bake  45 minutes and then turn each half over and bake for another 15 minutes
• When the squash is done, let it cool and using a fork scrape the squash in to a bowl

• In a pan saute garlic until golden brown with some olive oil

• Add Shrimp and cook until pink about 4 minutes (stir to flip shrimp)
• Add red pepper flakes and salt and pepper to taste
• Add white wine
• Add 1 tablespoon of butter and stir until melted
• Add Parsley

• Turn off heat  and add the spaghetti squash

• Gently combine all the ingredients together.
• Served topped with a bit a sprig of parsley and a dusting of cheese.