Shrimp Scampi

OK so since Rob's diagnosis I have been charged with a task - to make delicious healthy low sugar meals that actually look and taste good.... so I thought onto something other than chicken. We both LOVE pasta, and I remembered a low carb dish I made when on South Beach. So I re-created it!

1 2 or 3 pound spaghetti squash

1 lemon

about 1/2 pound of raw shrimp, deveined

2 tsp garlic powder, dash of red pepper flakes, 1 tsp onion powder, 1 Tbsp parsley, 1/2 tsp sea salt and fresh pepper (you can of course use minced fresh garlic, but I didn't have any in the house!)

olive oil

Preheat oven to 400.

Cut squash in half lengthwise, scoop out seeds and discard. Place halves face up on baking sheet, sprinkle with olive oil, and then with salt and pepper. Roast at 400 for about 45 minutes, you should be able to easily pierce the flesh with a fork. Let cool slightly, and pour off any juices with olive oil from the baking sheet into a small bowl and set aside. Drag fork lengthwise along squash, creating strands. Put into a baking dish.

In the small bowl, add the spices, and juice the lemon. Add a touch more olive oil, and stir to combine.

On the same baking sheet used to cook the squash, place the shrimps. Spoon olive oil/lemon/spice mixture over all shrimp

Bake at 400 for about 15 minutes, or until they are firm to the touch and pink.

Add shrimp to spaghetti squash and pour juices over all.

Serve warm.

My research indicates that 1 cup of cooked squash has 7 net carbs. :)