Skinny Scampi with Spaghetti Squash

Here is a "figure friendly" re-make of an old fav. (with the "before" - 1,563 calories, and 892 mg of sodium; the "after" is 241 and 335.5 mg.):

1 spaghetti squash (about 3 lbs.), halved lengthwise
1 T. plus 2 t. EVOO
1 small red pepper, finely chopped
2* cloves of garlic, finely chopped
1 & 1/2 lbs. large shrimp (tail on), peeled and deveined
1/4 cup low sodium veg. broth
1 & 1/2* T. fresh lemon juice
1/4 t. lemon zest
Lemon wedges
2 T. fresh flat leaf parsley, chopped
Sea salt*
Freshly ground pepper*

Place squash, cut sides down, in a large microwaveable dish. Add 1/3 cup water, and microwave until tender - about 10 mins. Let cool, then remove the seeds. Meanwhile, in a large skillet, heat 1 T. EVOO over med. heat. Add red pepper and garlic, and cook stirring frequently until they begin to soften, about 3 mins. Add the shrimp, veg. broth, and lemon juice and cook, tossing occasionally until the shrimp are pink and firm, about 5 mins. Stir in the lemon zest and parsley. Remove from heat. Using a fork, rake the spaghetti squash lengthwise to remove the flesh (it will come off in long strands). Toss the squash with the remaining EVOO and season with S&P. Divide the shrimp between 4 plates. Top with the shrimp, and drizzle with the pan sauce. Garnish with lemon wedges. Serve with garlic bread and dilled green beans.

"Decide to be happy today, and don't let anyone or anything take away your joy".

Have FUN out there!!!

Love,

MM