Garlic Shrimp Spaghetti Squash

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 2 Cloves Garlic
  • 1 tbsp Garlic powder
  • 1/2 Lemon, Juice of
  • 1 Spaghetti squash, medium

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Baking & Spices

  • 2 tsp Black pepper
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Greek yogurt, full-fat
  • 1/4 cup Parmesan cheese

Found on itscheatdayeveryday.com

Description

Ingredients

• 1 lb Shrimp, raw
• 2 Cloves Garlic, minced
• 1/2 Cup Greek Yogurt, full fat
• 1/2 Cup Almond Milk, unsweetened
• 1/4 Cup Parmesan Cheese, shaved
• 1 Tbs Garlic Powder
• 1 Tsp Sea Salt
• 1 Tsp Black Pepper
• Juice of 1/2 lemon
• Optional garnish: parsley
• 1 Medium Spaghetti Squash
• 1 Tsp Sea Salt
• 1 Tsp Black Pepper
• 1 Tbs Olive Oil

Directions

• Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.
• Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
• Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!