Spaghetti Squash & Zesty Shrimp Recipe

I made this for dinner last night - made it up myself! It's really yummy and SUPER low in calories (about 300 to be precise). This is for two servings, so increase it if you need more! :)

Spaghetti Squash
Halve a squash length-wise and scoop out the seeds. Coat a baking dish with fat free cooking spray and place squash flat side down in dish. Use a fork to poke the outside of the skin all over (to allow for steam/cooking). Bake at 350 for 35-40 minutes.

To remove spaghetti squash from rind, use a fork to scrape out the inside of the squash. It will come out looking like spaghetti noodles.

Zesty Shrimp Sauce
6 oz. cooked, deveined shrimp
3 tomatoes, chopped/diced
1-2 cloves of garlic (depending on tastes)
2 tbsp blackening seasoning
1/2 tsp black pepper (or to taste)
1 tbsp lemon or lime juice
1 tsp olive oil

Heat 1 tsp olive oil over medium heat. Coat shrimp in blackening seasoning.
Add shrimp to pan and saute for 2 minutes until pink. Add lemon juice and pepper, stirring to mix. Add tomatoes and garlic, cook for 5-7 minutes until heated through and tender.

Pour sauce over spaghetti squash to serve. Enjoy!!!