Spaghetti Squash with Shrimp Marinara

Spaghetti Squash with Shrimp Marinara

(2 servings)

1 medium spaghetti squash

2 tablespoons olive oil

2 2-inch squirts anchovy paste

1 clove garlic, chopped

4 scallions chopped

½ teaspoon hot pepper flakes

6 kalamata olives, halved

1 can (14.5 oz) diced tomatoes

Salt (to taste)

8-10 medium shrimp

Crumbled feta

Chopped fresh basil

1. Pre-heat oven to 375^◦

2. Slice squash in half lengthwise and scrape out seeds

3. Place squash (cut side down) on cookie sheet sprayed with olive oil or other cooking spray and bake until you can easily pierce outer shell with fork (about 30 minutes)

While squash is baking:

4. Sautee anchovy paste, garlic, scallions and hot pepper flakes in oil until garlic browns

5. Add tomatoes, olives and salt to taste; heat until tomatoes are warmed through, then maintain on low simmer until 5 minutes before you are ready to eat

Five minutes before you are ready to eat:

6. Add shrimp to marinara sauce and increase heat just enough to cook shrimp

While shrimp are cooking:

7. Remove squash from oven and gently scrape cut surface with fork, removing strands of squash to warmed individual serving bowls

8. Pour shrimp marinara over squash, top with feta and fresh basil, and serve.