CFM Recipes

• 1 large spaghetti squash

• 5-12 raw shrimp

• 2 cloves garlic, diced

• 3 tablespoons of Italian dressing

• 2 tablespoons of olive oil

• 1/2 teaspoon lemon pepper

• Pinch salt

Sauce:

• 2 cloves garlic, roasted

• 1 ripe, avocado

• 1/2 fresh squeezed lemon

• 2 cups spinach

• 2 tablespoons olive oil

• 1/2 jalapeno if desired

• 3-7 basil leaves

• 2 tablespoons of water

Optional toppings/additions:

• Feta
• Sunflower sprouts

1. Preheat oven to 350′.

2. Wrap spaghetti squash in tin foil and cook in the oven for 45-60 minutes. Spaghetti squash will steam itself in the foil and be easier to cut later.

3. In a medium sized bowl, mix shrimp, Italian dressing, lemon pepper, salt. Let sit for 5 minutes to marinate.

4. Heat medium skillet on high and add olive oil for 1 minute or until hot.

5. Add marinated shrimp into the skillet and cook on each side for 2-3 minutes until done. Set aside for spaghetti squash.

6. Remove squash from the oven when done (outside of the foil should press in when you touch it). Remove the foil and cut squash in half.

7. Remove the seeds and use a fork to scoop out the “spaghetti” strands into a large bowl.

8. With a food processor, blend all of the sauce ingredients together until smooth and then pour over the spaghetti squash.

9. Mix the sauce well with the spaghetti squash, add shrimp and desired toppings.

10. Plate the spaghetti back in the shell of the squash for a fun conversation piece at dinner. Enjoy!