Dairy-Free Cuban Shrimp Scampi with Spaghetti Squash

Ingredients

• 1 medium Spaghetti squash
• 1 lb Shrimp (peeled and deveined)
• 3 tbsp Olive oil
• 4 cloves Garlic
• 0.5 cup Dry white wine
• 2 tbsp Lemon juice
• 0.25 tsp Red pepper flakes
• 0.25 cup Parsley (fresh)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Cumin
• 0.25 tsp Oregano

Instructions

1. 1Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
2. 2While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
3. 3Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. 4Pour in white wine and lemon juice. Stir in cumin and oregano. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
5. 5Season with salt and pepper. Stir in chopped parsley.
6. 6Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Serve the shrimp scampi over the spaghetti squash.

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