Shrimp spaghetti squash

Ingredients

• 1 medium spaghetti squash * about 5 cups
• 1 tablespoon butter
• 12 ounces shrimp * I use small or medium
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cloves garlic * minced
• 1 cup vegetable stock
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 tablespoon fresh parsley * roughly chopped

Instructions

• Poke several holes all way into the center of the spaghetti squash, then microwave on a plate for 8-12 minutes on high, or until tender. Allow to cool some, the scrap out the inside with a fork.
• While the squash is cooking, melt the butter in a large skillet over medium heat.
• Season the shrimp with salt and pepper and cook on one side, undisturbed, for 2-3 minutes. Flip and cook another 1-2 minutes or until they are just slightly opaque and white. Remove to a bowl or plate.
• Add the garlic to the same pan and cook for 1-2 minutes until fragrant, then add the vegetable stock and heavy cream.
• Whisk in the Parmesan cheese. Keep whisking to prevent lumps.
• Turn the heat to medium-high and bring to a boil, then lower and simmer until reduced and somewhat thickened, whisking frequently.
• Mix in the shrimp and cooked spaghetti squash and heat through.
• Top with the fresh parsley.

Notes

Tips and Techniques for the Best Low Carb Garlic Parmesan Shrimp

• You can use pre-cooked shrimp, if preferred. Wait until the end to add the thawed shrimp in with the spaghetti squash, then cook a few minutes to warm them.
• If you prefer to roast the spaghetti squash be prepared for it to take about 45 minutes to an hour to fully bake in the oven.
• Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days

** Nutritional information is an estimate and may vary.