Spaghetti Squash Bowls with Shrimp & Grilled Vegetables
15 mins prepServes 4
A simple and healthy fall recipe for spaghetti squash bowls. The spaghetti squash is baked until tender, then topped with pan-grilled shrimp, zucchini, onions, and mushrooms. This versatile dish is easy to make and yields plenty of leftovers.
To prepare the spaghetti squash: Cut the spaghetti squash in half. If it's too hard to cut, microwave it for a few minutes to soften it. Scoop out the seeds and stringy part from the insides. Spray a pan (such as with Trader Joe's coconut oil spray) and place the two squash halves face down on the pan. Bake for approximately 40 minutes. Once baked, take it out and use a fork to pull out the "spaghetti" strands.
To prepare the toppings: Cook shrimp at 400°F for 15 minutes. Grill zucchini, onions, and mushrooms on a cast iron skillet grill. Top the spaghetti squash with the cooked shrimp and grilled vegetables.
