I’m all about those simple, easy meals and this Sun Dried Tomato Spaghetti Squash is no exception. This meal is incredibly filling but is still a perfect light, summer meal. Made with simple ingredients, this squash is loaded with flavor. Though spaghetti squash can never be a full replacement for pasta, it is a great low-carb alternative. It can be cooked in an instant pot, crockpot, or in the oven.

This meal pairs the classic flavors of garlic and oil, with sun-dried tomatoes to make a light summer sauce over the squash.

The prep time for this meal is close to nothing, it’s great for leftovers and meal prep, and you can easily cook the spaghetti squash ahead of time.

Ingredients:

• 1 Spaghetti Squash

• 3 Cups Spinach

• 1/4 cup sun-dried tomatoes

• 1 tbs extra virgin olive oil

• 1 garlic clove, chopped

• 2tbs nutritional yeast

• Small, medium wild shrimp - about 1 lb

• Salt, pepper

• Garlic powder, onion powder, and red pepper flakes to taste

How to:
1. Cut spaghetti squash in half, drizzle with olive oil + sea salt & pop in the oven at 400 for ~35-40min (depends on the size of the squash)
2. When squash is almost done, sauté spinach with garlic + olive oil
3. Set spinach aside, in the same pan sauté shrimp with oil, sprinkle with sea salt, black pepper, garlic powder, onion powder
4. Portion out spaghetti squash, mix in spinach, shrimp & sun-dried tomatoes, and top with red pepper flakes, nutritional yeast, and/or grated parmesan & ENJOY!
**I’ll also add sautéed mushrooms+onions and fresh parsley when I have them and it is AMAZING!