Spaghetti Squash Scampi

Never ever pass up a sale on vegetables, especially those that usually cost an arm and a leg.  Last week there was a sale on artichokes (I keep meaning to post about it) and this week on spaghetti squash.  With some shrimp in the freezer and a shrimp scampi recipe from Ryan's mom getting lonely at the bottom of my email list, it was the perfect scenario.

Spaghetti Squash Scampi

Serves 2
you'll need:

• 1 spaghetti squash
• 1 red bell pepper
• 1 clove of garlic
• 1 shallot
• 1 T olive oil
• 1 T butter
• red pepper flakes to taste
• half a pound of shrimp
• juice of 1 lemon
• 1/4 cup dry white wine (optional)
• salt and pepper to taste

Cut squash in half lengthwise.  Microwave flat sides down for 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in skillet.  Finely chop the shallot and garlic and add to oil. 

Chop red bell pepper and add to skillet.  Saute for 3 minutes.

Add butter, lemon juice, and shrimp.  Bring to a boil, then add wine if using.  Sprinkle salt and pepper to taste on top of shrimp.  Cook for another 5 minutes.

While shrimp is cooking, scrape seeds out of squash when it is done.  This requires pot holders for me because the squash it HOT after being in the microwave.  Using a fork, scrape out the "spaghetti" flesh and add to skillet with shrimp.  Toss shrimp and squash until it is mixed.  

Serve with parmesan cheese sprinkled on top.  I also recommend finishing the bottle of wine.