Creamy Shrimp and Spaghetti Squash

Nothing says Sunday Funday like a perfectly creamy shrimp and squash dish. Spent my Sunday by the pool and out in the sun... There was no better way to end it than with a light and fresh dish that (almost) made me feel like I was eating a big hearty bowl of pasta. Shrimp is one of my favorite light proteins to have, especially in the summer. You can do so many different things with it. Red sauce, white sauce, no sauce, lemon juice, just seasonings. Grilled, baked, sautéed. There's so many possibilities. This entire dish took me ten minutes to cook (aside from baking the spaghetti squash). A friendly tip; if you're on a time crunch, cook the spaghetti squash ahead of time and keep it in the fridge until you're ready to use it.

Once you make the sauce, you'll combine everything again and heat it all up together.

// gluten free
serves 2

ingredients:
1 spaghetti squash, roasted with olive oil, salt, and pepper
8-12 jumbo shrimp, deveined
1 clove garlic
1/2 cup fage 2% greek yogurt
1/2 cup silk unsweetened coconut milk
1/4 cup grated parmesan cheese
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp trader joe's 21 seasoning salute
juice of 1/2 lemon

directions: slice spaghetti squash in half vertically, and scoop out seeds. spray with cooking spray or line with olive oil, salt, and pepper. place cut side up in oven and bake for 60 minutes. heat olive oil and minced garlic clove over medium heat until garlic becomes browned. add almond milk and greek yogurt. whisk until combined. once it starts boiling, add parmesan cheese and reduce to a simmer. continue to mix until the cheese is all melted and remove from heat. in additional saucepan, heat olive oil over medium heat. season shrimp with 21 seasoning salute, and add to pan. cook about 3 minutes per side, or until shrimp is pink. fork the spaghetti squash out of the skins. add to pot with sauce, add shrimp, and stir to combine. serve immediately.
Recipe adapted from itscheatdayeveryday.com