Spaghetti Squash Bowls with Lime Shrimp and Roasted Veggies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Spaghetti Squash, cut in half length-wise, seeds removed
  • For the Lime Shrimp:
  • 20 to 30 Shrimp
  • 1 T. olive oil
  • 2 limes, juice of
  • 1 T. cumin
  • Cilantro, for garnish
  • For the Roasted Vegetables:
  • 2 Bell Peppers (Red, Yellow, Orange), chopped
  • 1 Zucchini, chopped
  • 1 Yellow Onion, diced
  • 2 Green Onion, diced and more for topping
  • 1 Avocado, to top
  • 2 - 3 T. Olive Oil
  • 1 T. Cumin
  • 1 T. Garlic Salt
  • Salt and Pepper, to taste
Instructions
  1. Pre-heat the oven to 400 degrees F. Line a large sheet pan with aluminum foil and set aside. Cut the ends off spaghetti squash and then cut in half lengthwise. Scoop out all seeds using a spoon and discard the seeds. Lay both sides of the squash flesh side up and drizzle with olive oil, salt and pepper, and garlic salt and rub over entire surface. Turn squash flesh side down on foil covered sheet. Bake for 40 minutes.
  2. In a large bowl, combine all veggies and drizzle with olive oil, garlic salt, and salt and pepper. Toss vegetables to until they are coated. Spread evenly on large baking sheet, covered with aluminum foil. Roast for 30 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.
  3. Add shrimp to medium-sized bowl and add ½ tablespoon of olive oil, cumin, juice of 1 lime, and salt. Toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  4. When squash and veggies have about 10 minutes left to cook, heat a large skillet on high heat for 2 minutes. Add the olive oil and garlic then add shrimp. Cook shrimp in skillet until pink and cooked through, about 5 minutes (turn shrimp after 2 to 3 minutes or when crisp on down facing side).Turn off heat and finish with a squeeze of lime, garnish with cilantro.
  5. Allow spaghetti squash to cool and then scrape out spaghetti like strings using a fork.
  6. In a medium-sized bowl, combine the spaghetti squash strands, roasted vegetables, and shrimp. Spoon combined mixture back into the skin of the spaghetti squash. Top with avocado, cilantro, and green onion.
  7. Serve.
Recipe by The Well Dressed Kitchen at https://www.thewelldressedkitchen.com/dinner/spaghetti-squash-boat-with-roasted-veggies/