You may have noticed all the different winter squash at the markets–acorn, butternut, spaghetti, kabocha, just to name a few. I absolutely love butternut squash, which is what I tend to use most often. I suppose we all tend to stick with what we know and like but lately I’ve had quite a few inquiries for what to do with a spaghetti squash, which is great because I really dig this squash too. Actually I’m really into pasta (gluten free) but I’m off heavy carbs in the evening thanks to DR, Mr. Health Habits himself with the training program I’m on so this squash, believe it or not, makes a brilliant substitute for pasta! Thought all you who are sticking to any sort of get-in-shape regiment and of course all the Paleos, would love this idea, too.
Serves 2 with leftovers
1 medium spaghetti squash (preferably organic)
1 lb medium wild, locally caught shrimp (21-30’s) P&D’s (peeled & de-veined)
1 cup pasta tomato sauce (whatever you fancy)
1 tbsp capers
1/2 lemon- zested
chili flakes (as much as you can handle)
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