Shrimp Veracruz
Baked Spaghetti Squash
Ingredients
- ½ onion, chopped
- 2 cloves garlic
- 1 organic jalapeño pepper, seeded and minced
- 2 tsp olive oil
- 1 (14.5-oz) can BPA-free diced organic tomatoes
- 2 Tbsp sliced pitted green olives
- ¾ lb peeled and deveined, fresh or frozen (thawed) shrimp
- 2 Tbsp chopped fresh parsley
- ¼ tsp pepper
- Lime wedges
Instructions
- Sauté onion, garlic, and jalapeño in hot oil in a Dutch oven over medium heat 5 minutes or until tender.
- Add tomatoes and olives; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.
- Add shrimp, parsley, and pepper. Cook 5 minutes or until shrimp turn pink. Serve with lime wedges over Baked Spaghetti Squash recipe.
Side Dish Ingredients
- 1 lb spaghetti squash, halved lengthwise
- 1 Tbsp olive oil
- ¼ tsp pepper
- ⅛ tsp salt
Side Dish Instructions
- Preheat oven to 425°F. Scoop out seeds from squash. Place squash on a baking sheet; sprinkle with oil, pepper, and salt.
- Bake 30 minutes; turn and bake 10 minutes longer. Remove spaghetti-like strands with 2 forks.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
242
|
112
|
354
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 17 | 13 | 30 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 864 | 180 | 1044 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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