Lemon and Herb Spaghetti Squash with Roasted Shrimp

To make this dish creamier, I added Greek yogurt and a little Dijon mustard which added a nice flavor and some zing.  One thing I want to note is that when making a sauce with Greek yogurt, it�s important that you remove the skillet from the heat before mixing together with the yogurt.  If the sauce is piping hot then the yogurt will just separate and who wants clumps of yogurt in their sauce??  Yeah no one.  Taking it off the heat and whisking vigorously helps make the sauce super creamy which is what we�re going for.  Don�t have Greek yogurt on hand?  Throw in some half and half and that should do the trick too!

INGREDIENTS

• 2 small to medium spaghetti squash
• 12 oz. large shrimp, peeled and deveined (about 20 shrimp)
• 1 Tbsp olive oil
• 2 Tbsp butter (grass fed)
• Salt and cracked pepper, to taste
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp. lemon zest
• � cup dry white wine
• 1 tsp. Dijon mustard
• � tsp. red pepper flakes
• � cup plain Greek yogurt
• 2 Tbsp fresh parsley, chopped

INSTRUCTIONS

1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick. Bake the squash in the oven for 45 minutes until tender.
2. Meanwhile in a large skillet, melt oil and butter over medium high heat, add shrimp and season with salt and pepper, sauteing for about 2 minutes. Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove from heat and set aside (you don't want to overcook the shrimp)
3. Visit  Lemon and Herb Spaghetti Squash with Roasted Shrimp @ eatyourselfskinny.com For Recipe Instructions.

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