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
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.
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