I got done with work late last week and hadn’t really prepared for dinner. I knew I had a spaghetti squash and I had some shrimp, so I kind of just threw this together. It turned out to be really good and quite easy!
1 cup chopped sugar snap peas
1 cup chopped broccoli
1/2 cup chopped sweet onion
1 chopped red pepper
1 chopped green pepper
1 lbs. large shrimp
1 tablespoon extra virgin olive oil
2 cloves garlic-minced
2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons oregano
1 whole lemon juiced
1/2 teaspoon ground pepper
6 sprays Bragg Liquid Aminos
1 large Spaghetti Squash
Start by preheating your oven to 350.
Cut squash in half and cut out seeds.
Place face down on baking sheet and bake for 45 minutes with water (1/2 inch) to cover the bottom of the squash.
In a skillet start by sauteing the onion, garlic, broccoli, sugar snap peas, garlic and bell peppers in olive oil.
Once they start to cook add shrimp and season with garlic powder, onion powder, oregano, lemon juice and pepper, and Bragg Liquid Aminos.
Once shrimp are pink, use a fork to scrap spaghetti squash into the skillet. Let cook a couple of minutes and eat.
Nutritional InformationCalories: 200
Protein: 23 grams
Fats: 3.5 grams
Carbs: 15 grams
Sugar: 5 grams