SPAGHETTI SQUASH WITH LORI'S PESTO AND SHRIMP ENJOY DAN:

     SPAGHETTI SQUASH WITH LORI’S PESTO AND SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1 (4 pound) spaghetti squash

2 tablespoons olive oil

Salt and pepper

ROAST THE SPAGHETTI SQUASH: (PREHEAT OVEN TO 400 F)

1.    Chop the tip and the tail off; stand the squash up-right on a cutting board.

2.    Carefully cut the squash in half lengthwise, remove the seeds.

3.    Rub 1 tablespoon olive oil over the flesh and sprinkle salt and pepper.

4.    Place both halves on a prepared baking sheet.

5.    Roast for 45-50- minutes or until flesh is tender then allow to cool.

6.    When cool, use fork to gently scrape the flesh, releasing spaghetti like strands.

7.    Place spaghetti flesh in a bowl.

LORI’S PESTO SAUCE:

1/4-cup tightly packed basil leaves

2 garlic cloves, minced

1/2-cup pine nuts

1/4-teaspoon salt

1/4-cup Parmesan cheese

1/2-cup olive oil

DIRECTIONS:

1.     In a blender pulse the first 4 ingredients.

2.     While pulsing add the oil and pulse until emulsified.

3.    Remove from blender and stir in Parmesan cheese.

THE SHRIMP:

1-pound raw shrimp, peeled and deveined

2 tablespoons olive oil

3 garlic cloves, smashed

SAUTE THE SHRIMP:

1.    In a skillet add the oil over medium-heat and when sizzling.

2.    Place the shrimp in the hot skillet, add the garlic.

3.    Cook the shrimp until they turn pink about1-2 minutes.

4.    Flip the shrimp and sauté on the other side for abut1-or 2 minutes

5.    Lower the heat to medium-low add the pesto sauce, shrimp, and prepared spaghetti.

6.    Fold together and cook until everything is hot.

FOR SERVING:

1.    Toasted pine nuts

2.    Lemon wedges

ENJOY DAN:                                                                        LIVE LONG EAT SHRIMP