Ingredients:
- 1 tsp olive oil (1 HF)
- 1 tbsp light butter (1 HF)
- 1 tsp fresh minced garlic (1 Condiment)
- 9 to 10 oz shrimp ~ 7 oz cooked (1 Leanest)
- 1/8 tsp salt (1/2 Condiment)
- 2 tbsp chicken broth
- 2 tsp fresh lemon juice (1 Condiment)
- 1 cup raw baby spinach (1 Green)
- 1 cup (155 g) cooked spaghetti squash (2 Greens)
- 1 tbsp reduced fat parmesan cheese (1/2 Condiment)
- Garnish with fresh parsley, if desired
Directions:
- Heat olive oil and butter over medium heat until butter is melted.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add shrimp and salt then sauté for about 1 to 2 min on each side until almost cooked.
- Add chicken broth, lemon juice, and spinach to the pan.
- Simmer for an additional 2 minutes or until shrimp is cooked through and spinach is wilted.
- Serve on top of spaghetti squash.
- Top with parmesan cheese and parsley, if desired.
Makes 1 Serving
Each serving provides:
1 Leanest, 2 Healthy Fats, 3 Greens, and 3 Condiments
Calculated with My Fitness Pal:
Calories: 350 ~ Fat: 12.4 g ~ Carbs: 11 g ~ Protein: 50 g
To cook spaghetti squash:
Preheat the oven to 400 degrees.
Slice the spaghetti squash in half lengthwise.
Scoop out the seeds and what I like to call goop.
Spray the spaghetti squash with olive oil cooking spray.
Place the spaghetti squash cut side down on a baking sheet.
Poke a few holes in the skin with a fork.
Bake for 30 to 40 minutes, depending on the size of your squash.
It is done when it is fork tender, but still a little firm.
When done, flip the squash over on the baking sheet and let cool.
Use a fork to scrape along the sides to make spaghetti squash strands.
