Pesto Spaghetti Squash with Garlic Shrimp

Pesto Spaghetti Squash with Garlic Shrimp

Ingredients:
1 large spaghetti squash
1 Tbsp. extra virgin olive oil
1 tsp. Italian seasoning
2 c. water
¾ c. pesto
10 oz. small shrimp, peeled and deveined
1 Tbsp. butter
2 cloves garlic, minced
½ tsp. pepper

Directions:
1. Cut spaghetti squash in half and remove seeds
2. Drizzle each half with olive oil and season with Italian seasoning.
3. Place squash halves in slow cooker, cut side up. Add water to bottom of
slow cooker.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Preheat broiler to low.
6. Remove squash from slow cooker and shred into an oven-safe dish. Stir in
pesto.
6. Place dish under broiler to heat through.
7. While squash is warming, heat butter in skillet over medium heat.
8. Add shrimp pepper and garlic, sautéing for about 3 minutes on each side.
9. Serve garlic shrimp over spaghetti squash.
Nutrition Info