Garlic Shrimp with Cilantro Spaghetti Squash
Garlic-Tomato Toasts
Ingredients
- 1 2½- to 3-lb spaghetti squash, halved lengthwise and seeded
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp minced garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp salt, divided
- ¼ tsp cayenne pepper
- ½ cup dry white wine, such as pinto grigio
- 1 lb peeled and deveined raw shrimp (16-20 per lb), tails left on if desired
- 1 Tbsp lemon juice
- ¼ cup chopped fresh cilantro
- 2 Tbsp unsalted butter, melted
- ¼ tsp ground pepper
- Lemon wedges for serving
Instructions
- Place squash cut-side down in a microwave-safe dish; add 2 Tbsp water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ tsp salt and cayenne; cook, stirring, for 30 seconds.
- Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
- Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ tsp salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
Side Dish Ingredients
- 2 slices whole-wheat country bread
- 1 small clove garlic, cut in half
- ½ tsp extra-virgin olive oil
- 1 small plum tomato, cut in half
- Kosher salt & coarsely ground pepper, to taste
Side Dish Instructions
- Grill or toast bread. Rub one side of the toasted bread with the cut-side of a garlic clove half and drizzle with extra-virgin olive oil.
- Rub with the cut-side of a tomato half. Sprinkle with kosher salt and coarsely ground pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 2 | |
| Calories |
266
|
93
|
359
|
| Fat (g) | 14 | 3 | 17 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 10 | 12 | 22 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 450 | 163 | 613 |
EatingWell Meal Plan
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