Spicy Tomato Garlic Shrimp with Spaghetti Squash

• Gluten free

• Seafood

  • 1 lb Shrimp, large raw fresh or frozen

• Produce

  • 1 tsp Basil, dried
  • 2 large cloves Garlic
  • 1 tsp Oregano, dried
  • 1/2 tsp Parsley, dried
  • 2 Spaghetti squash
  • 1 15 ounce can Tomatoes
  • 1/2 cup Yellow onion

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/2 cup Non-fat or 2% greek yogurt, plain

Found on reciperunner.com

Description

Ingredients

• 2 spaghetti squash, halved lengthwise
• 2 teaspoons olive oil
• 1 pound large raw fresh or frozen shrimp, peeled and deveined
• 1/2 cup yellow onion, diced
• 2 large cloves of garlic, minced
• 15 ounce can crushed tomatoes
• 1-1 1/2 teaspoons crushed red pepper flakes (depending on how spicy you want it)
• 1 teaspoon kosher salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 cup low sodium chicken broth
• 1/2 cup plain non fat or 2% Greek yogurt, room temperature

Directions

• Preheat oven to 375 degrees.
• Line a baking sheet with foil and spray it with cooking spray.
• Sprinkle the flesh of the spaghetti squash halves with salt and pepper and place them cut side down on the baking sheet.
• Bake for 40 minutes or until the squash is tender.
• Let the squash cool slightly before scraping out the flesh with a fork.
• While the squash is cooling heat a 9-10 inch skillet over medium high heat and spray it with cooking spray.
• When the skillet is hot add in the shrimp and sprinkle with salt and pepper.
• Cook the shrimp for about 2-3 minutes per side then remove them from the skillet onto a plate.
• Place the skillet back on the burner and add in the olive oil.
• When the oil is hot add in the diced onion and cook for about 3 minutes or until it is translucent.
• Add in the garlic and cook for another minute.
• Add in the crushed tomatoes, red pepper flakes, salt, basil, oregano, and parsley and stir everything together.
• Simmer the tomato mixture over medium low heat for about 5 minutes.
• Stir in the chicken broth then remove the skillet from the heat.
• Add in the Greek yogurt and stir the sauce until it is incorporated and smooth.
• Add the shrimp back into the sauce and stir to coat them.
• Serve the shrimp and tomato sauce on top of the prepared spaghetti squash.