(Serves 4)
1 Medium-large spaghetti squash
2 TBS coconut oil (or other fat of choice)
1/2 onion, chopped
4 cloves of garlic, minced
1/2 tsp red pepper flakes (more or less depending on how spicy you like it)
1 pound of shrimp ( I used shelled, deveined, tail off for easier eating)
1/2 cup chicken broth
1 TBS fresh lemon thyme, chopped (substitute regular thyme if you can't find this)
1 TBS fresh chives, chopped
Zest and juice of 1 lemon
Salt and pepper
Preheat oven to 400 degrees
Cut top and bottom off spaghetti squash, then cut it in half lengthwise
Scoop out the seeds
Place squash on a cooking sheet, cut side down
Roast the squash for 30 minutes
When it is done, flip it over and use a fork to make into strands
Let it hang out until you are ready to use it
*You can roast this up to a day ahead and keep in refrigerator until you need it.
In a large pan on medium-high heat, melt the oil
Add the onion and let it get soft
Add in the garlic and red pepper flakes
Let these cook for 1 minute
Throw the shrimp in
Let the shrimp begin cooking for a minute
Add in the chicken broth and stir the shrimp into it
Let the shrimp cook for 2 minutes
Flip them over and let them cook for 1 minute more
Stir in your spaghetti squash strands to make sure they are warm
Shut off the heat
Add the lemon thyme, chives, zest and juice of the lemon, and some salt and pepper to taste
Stir all together and serve
*Garnish with extra lemon thyme and chives if desired
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