If I had that spaghetti squash with me, I’d make this recipe from Everydayfood.com to take advantage of fresh caught Georgia shrimp. Hope there’ll be another squash in the box when we get back.
Ingredients:
1 spaghetti squash, halved lengthwise Salt and pepper 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 pound large shrimp, peeled and deveined 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley
Preparation:
Preheat oven to 375 degrees.
Season squash with salt and pepper and arrange cut-side-down in a baking dish. Add 3/4 cup water and roast until tender. Let cool.
While squash is roasting, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil and season with salt and pepper. Roast until shrimp is cooked, about 8 minutes.
Scoop seeds from squash and discard. Scrape flesh into large bowl and add shrimp and any juices from shrimp roasting pan. Add lemon juice and remaining tablespoon oil. toss and taste for seasoning. Add parsley and serve.