Roasted Shrimp with Spaghetti Squash
- 1 medium spaghetti squash (about 3 pounds), halved lengthwise
- Coarse salt and ground pepper
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons fresh parsley, roughly chopped
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Parsley, fresh (2 tablespoons)
- Spaghetti squash (about 3 pounds), medium (1)
- Seafood
- Shrimp, large (1 pound)
- Cooking & Baking
- Olive oil, extra-virgin (1 1/3 tablespoon)
- Salt and ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
28 people saved this recipe.
