✤2 small-medium spaghetti squash (~1084g of flesh)
✤16 oz large shrimp, peeled & deveined
✤1/2 tbsp olive oil
✤1/2 tbsp butter
✤ salt & pepper, to taste
✤3 cloves garlic, minced
✤1 tsp lemon zest
✤1 lemon, juiced
✤1/2 cup dry white wine
✤1 tsp Dijon mustard
✤1/4 tsp red pepper flakes
✤1/4 cup plain full-fat Greek yogurt
✤2 tbsp fresh parsley, chopped
❖Preheat oven to 350°F (177°C) and lightly grease a baking sheet.
❖Cut squash in half lengthwise and scoop out seeds. Place slices cut side down on the sheet and bake 45 minutes, or until tender.
❖Meanwhile, in a large stock pot, heat the oil & butter over medium-high heat. Add shrimp, season with salt & pepper, and sauté for 1 minute. Add garlic and sauté an additional 1-2 minutes, until shrimp is cooked, being careful not to overcook. Set aside.
❖In the same pot, add the lemon juice, zest, wine, Dijon & red pepper flakes. Bring to a boil. Reduce heat and allow to simmer until squash is done, then remove from heat.
❖Remove squash from oven and scrape out flesh using a fork. Put flesh in a colander and press with paper towel to remove any excess water.
❖Whisk the yogurt into the sauce until creamy and smooth, then stir in the parsley, squash & shrimp. Rewarm a bit as needed.
