Spaghetti Squash Shrimp Scampi

Found this recipe at cookinglight.com and followed it to a T - other than I took the tails off before sautéing them, the recipe just says peeled and deveined but their picture has tails on...I don't like dealing with pulling off the tails when they are mixed in with sauce. Very easy recipe with not very many ingredients, what's not to like? Saute shrimp in half olive oil half butter, season, add spinach until it's wilted, then toss with cooked spaghetti squash strands. Yum.

Ingredients:

1 (2.5-lb.) spaghetti squash

Cooking spray

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

8 ounces large raw shrimp, peeled and deveined

5 ounces fresh baby spinach

3/8 teaspoon kosher salt

Step 1

Preheat oven to 375°F. Trim off squash ends. Cut remaining squash into 1 1/2-inch rings; scoop out and discard seeds and membranes. Arrange rings on a foil-lined baking sheet coated with cooking spray. Coat rings with cooking spray. Bake at 375°F for 45 minutes or until just tender. Cool slightly. Cut through each ring and open slightly to reach strands; carefully scrape out spaghetti-like squash strands.

Step 2

Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly. Add shrimp; sauté 2 minutes or until almost done. Add spinach, tossing until spinach wilts. Add squash strands; sprinkle with salt. Toss gently to combine.

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