SMART SUBSTITUTION Spaghetti squash makes a great, gluten-free stand-in for pasta; after roasting the halved squash until tender, scrape the flesh with a fork into long spaghetti-like strands. Roasted shrimp are brightened with the addition of lemon juice and fresh parsley.

　　

Ingredients

serves 4

　　1 medium spaghetti squash (about 3 pounds), halved lengthwise

　　Coarse salt and ground pepper

　　3/4 cup water

　　1 pound large shrimp, peeled and deveined

　　1 tablespoon plus 1 teaspoon olive oil

　　1 tablespoon fresh lemon juice, plus lemon wedges for serving

　　2 tablespoons fresh flat-leaf parsley leaves, coarsely chopped

　　

Step 1

Preheat oven to 375°F. Season cut sides of squash with salt and pepper. Place, cut side down, in a 9-by-13-inch baking dish. Add the water and bake until tender when pierced with a sharp paring knife, about 45 minutes. Let cool.

　　

Step 2

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.

　　

Step 3

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and remaining tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

　　

NUTRITION INFORMATION

Step 4

(Per Serving)

　　

Step 5

Calories: 234

　　

Step 6

Fat: 6.7g (1.2g Saturated Fat)

　　

Step 7

Protein: 25.7g

　　

Step 8

Carbohydrates: 19.1g

　　

Step 9

Fiber: 4.1g

　　Everyday Food: Light