1/2 LB Shrimp peeled and devained
1/4 Red Onion diced
2 Cloves Garlic diced
1 Large Tomato cubed
12 Asparagus Spears cut into thirds
1 Cup Broccoli Florets
1/4 Cup White Wine
1 Lemon halved
1/4 Cup Parsley chopped
1 TBLS EV Olive Oil
1 Medium Spaghetti Squash
First you want to half the spaghetti squash and remove the seeds and pulp. Then steam the squash for about 8 - 10 minutes depending on size. Try not to over cook. You want the squash to keep its noodle like consistency for this dish.
Take the asparagus and broccoli and steam for about 2 minutes.
While the squash is steaming heat a saute pan over medium high heat and add oil once hot. Add the onions and saute about 3-4 minutes then add the garlic. Once the garlic gets fragrant, about 2 minutes, add the shrimp. When the shrimp starts turning pink add the drained broccoli,asparagus, and tomatoes. Cook about 2 minutes and add the white wine. Let the wine reduce about half and squeeze 1/2 the lemon in and toss with parsley, salt and pepper (I use crushed red pepper).
Plate the spaghetti squash by removing from the husk with a fork. Start at the top and pull down "shredding" the squash. Top with about have the shrimp and veggie mixture. Add some parmesan cheese and extra lemon if desired.