Stacked Summer Vegetable SaladJune 28, 2015
2016 Open Enrollment PeriodJuly 15, 2015
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt, divided
⅓ cup dry white wine
1 pound peeled raw shrimp
1 tablespoon lemon juice
¼ cup chopped cilantro
2 tablespoons unsalted butter, melted
¼ teaspoon ground pepper
Serving Size: 1 cup
Nutrition Facts: 266 Calories | 10g Carbohydrates | 14g Fat | 2g Fiber | 24g Protein | 450mg Sodium
1. Place squash cut-side down in a microwave dish and add 2 tablespoons of water. Microwave, uncovered, on high about 10 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ teaspoon salt and cayenne, cook, stirring for about 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
3. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper, and the remaining 1/4 cup salt, stir to combine. Serve the shrimp over the spaghetti squash.