1 medium sized spaghetti squash
1/2 pint of grape tomatoes, sliced in half
1 cup shredded mozzarella cheese
1/2 pound RAW, deveined, easy-peel shrimp
Italian seasonings blend
Salt and Pepper to taste
Olive Oil or Coconut oil
Preheat oven to 350.
Cut squash in half, lengthwise. Clean out seeds and top layer of stringy squash. Coat inside halves of squash with olive oil, salt, and pepper. Lay squash cut sides down on a cookie sheet, and bake 45 minutes, or until squash separates easily with a fork. Scrap up strings of squash with a fork and leave in shells.
In a medium skillet, sauté shrimp in 2 T. oil till PINK and white; no longer translucent.
Place shrimp and tomatoes on top of loosened strings of squash. Sprinkle with Italian seasoning and top with cheese.
Broil for 4-5 minutes, till cheese is slightly browned and tomatoes are soft but not cooked. Serve in shell or remove from shell. (Picture of mine is removed from shell, to cool down faster) Enjoy!
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