Spaghetti Squash with Shrimp and Veggies
Nutrients Per Serving: Calories 180 Total Fat 8g Saturated Fat 1g Cholesterol 115mg Sodium 490mg Carbohydrate 10g Dietary Fiber 3g Protein 17g
Makes 6 Servings
1 Spaghetti Squash (1 pound)
4 Cups Fresh Baby Soinach
1 Orange or Red Bell Pepper, Cut into 1-Inch Squares
1/2 Cup Julienned Sun-Dried Tomatoes (not packed in oil)
3 Tablespoons Prepared Pesto
2 Tablespoons Olive Oil
1/2 Teaspoon Salt
12 Onces Cooked Medium Shrimp
1/4 Cup Grated Parmesan Cheese (optional)
Slow Cooker Directions:
1. Pierce squash evenly 10 times with knife. Place squash in slow cooker; add 1 inch water. Cover; cook on HIGH 2 1/2 hours. Remove squash to large cutting board; let stand until cool enough to handle.
2. Meanwhile, pour out all but 2 tablespoons of water from slow cooker. Add spinach , bell pepper, tomatoes, pesto, oil and salt; stir to blend. Cover; cook on HIGH 5 minutes.
3. Cut squash in half lengthwise. Remove and discard seeds and fibers. Scoop pulp into shreds; return to slow cooker. Toss well with spinach mixture; place shrimp on top. Cover; cook 15 to 20 minutes or until shrimp are heated through. Serve with cheese, if desired.