Rosemary Shrimp and Spaghetti Squash
Author: April | Food n' Focus
  • 2 tablespoons olive oil, divided
  • 1½ pounds large peeled and deveined shrimp
  • 1 cup thinly sliced red onion
  • 3 cloves garlic, minced
  • 6 cups Baked Spaghetti Squash
  • 20 cherry tomatoes, halved
  • Juice of 1 lemon
  • 1 teaspoon chopped fresh rosemary
  • Dash of salt
  1. Heat 1 tablespoon olive oil in a medium skillet over medium-high. Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm.
  2. Return skillet to medium-high heat and add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until onion is tender.
  3. Add squash, tomatoes, juice, rosemary, and salt. Cook 2 minutes or until warmed through.
  4. Top with shrimp and serve immediately.
Recipe by Food n' Focus - Food, Travel, Photography at