Ingredients
- 1 medium spaghetti squash (about 3–4 lbs)
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked shrimp (optional, peeled and deveined)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of 1 lime
-
2 tbsp grated Parmesan cheese (optional)
Instructions
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5–6 minutes until softened, then add the garlic and cook for another minute. Stir in the cherry tomatoes and cooked shrimp (if using) and cook for 3–4 minutes until the tomatoes are soft and the shrimp is cooked through, seasoning with red pepper flakes, salt, and pepper.
Remove the squash from the oven and use a fork to scrape out the strands into a large bowl or back into the shells. Toss the squash strands with the vegetable and shrimp mixture, then stir in the lime juice, chopped basil, and parsley. Top with grated Parmesan if desired and serve warm as a main dish or side.