• 1 spaghetti squash
  • 2 tablespoons (plus a teaspoon) extra-virgin olive oil
  • 2 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 green onions, sliced
  • ½ pound small shrimp, deveined, shells and tails off
  • 1 cup grape tomatoes, halved
  • 1 tablespoon chopped fresh basil or ½ teaspoon dried basil
  • Kosher salt

A delicious shrimp scampi with a healthy twist
Tales of the Dinner Belle
By Brenda Stanley
I love pasta. In fact, there are aren’t many things I would enjoy eating every single day, but pasta is one of them. However, if you are trying to get healthy and possibly lose some weight this New Year, pasta may not fit your diet plan. That is why I love spaghetti squash. It has a pasta-like texture that satisfies and yet this healthy veggie adds almost no calories or carbs. My shrimp scampi with spaghetti squash is a flavorful and filling dish that is also one you can eat without guilt. Not a shrimp fan? Switch it out for chicken. Like with most of my recipes, alter it to your liking. After all, that is what I do. Trying new things can add variety and interest to your meal, and in the case of spaghetti squash, it could possibly subtract from your waistline.
Belle’s Shrimp Scampi with Spaghetti Squash
1 spaghetti squash
2 tablespoons (plus a teaspoon) extra-virgin olive oil
2 tablespoon butter
1 teaspoon minced garlic
2 green onions, sliced
½ pound small shrimp, deveined, shells and tails off
1 cup grape tomatoes, halved
1 tablespoon chopped fresh basil or ½ teaspoon dried basil
Kosher salt
Cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash cut side down on a microwave safe plate. Microwave for about 12 minutes or until squash is very soft. Remove and transfer to a baking pan, cut side up. Brush the flesh of each half with about a teaspoon of the oil. Place under the broiler for about 2 minutes or until lightly browned. Remove from oven, scrape the flesh so that it is in strands, but keep it in the shell and set on serving plates. In a fry pan heat the oil and melt the butter. Cook the garlic and onion for a couple minutes. Add the shrimp, tomatoes and basil. Cook just until the shrimp turn pink. Divide the shrimp mixture between the two squash and drizzle the over the squash.