Pumpkin Pesto Spaghetti Squash with Roasted Shrimp
 
Ingredients
  • Pesto Sauce: Pulse all ingredients in a food processor, slowly drizzling in the olive oil. Then mix with ¾ cup canned pumpkin. Less or more depending on how much of a pumpkin taste you want
  • 1 large bunch of basil leaves
  • 4 garlic cloves
  • ¾ cup of freshly grated Parmesan cheese
  • ¼ cup toasted pine nuts
  • juice of 1 lemon
  • ½ cup Devo olive oil or more depending on personal preference
  • ¾ cup canned pumpkin
  • Shrimp:
  • 2 TBSP olive oil
  • 1 tsp salt and pepper each
  • 2 garlic cloves, diced
  • 1 tsp oregano
  • 1 pound of shrimp, peeled and deveined
  • Spaghetti Squash
  • 1 spaghetti squash
  • 2 TBSP butter
  • 1 garlic clove, minced
  • ½ tsp salt and pepper each
Instructions
  1. First half your squash vertically. Place skin side down into a microwave safe baking dish. Cover with plastic wrap and cook in microwave for 10-15 minutes in 5 minute intervals. Remove and allow to cool to handle. Scrap out the find strands of squash using a fork and put the strands into a saute pan along with the butter and minced garlic. Saute on low for 5-7 minutes.
  2. Meanwhile, toss your shrimp with the olive oil, garlic and seasonings. Place on a baking sheet and roast in the oven at 400 for 5-8 minutes. Toss spaghetti squash with the pumpkin pesto and roasted shrimp. Top with toasted breadcrumbs if you are feeling really daring! YUM!
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=6325