SPAGHETTI SQUASH SCAMPI ENJOY DAN:

               SPAGHETTI SQUASH SHRIMP SCAMPI by CHEF DAN:

Serves 2

 FOR THE PASTA:

1-2-1/2-3-pound spaghetti squash

Olive oil for drizzling

Kosher salt and freshly ground black pepper to taste

1 teaspoon each, dried oregano, dried basil, and dried cilantro

FOR THE SHRIMP SCAMPI:

1/2-onin, chopped

2 garlic cloves, minced

2 tablespoon white wine

2 tablespoon lemon juice

8 ounces raw shrimp (about 16), peeled and deveined

2 tablespoons Kerry gold (pure Irish butter)

Pinch of red pepper flakes

Salt and pepper to taste

DIRECTION: (PREHEAT THE OVEN TO 400 F)

1.   Microwave the squash for 6 minutes, or until soft enough to cut.

2.   Then halve lengthwise; scoop out the seeds and discard.

3.   Fill a baking dish with 1/2-inch of water.

4.   Add squash halves, cut side up.

5.   Drizzle with olive oil and salt, pepper, and spices.

6.   Bake until tender about 40 minutes.

7.   In a skillet over medium-heat sprayed with Pam.

8.   Add onion and garlic and sauté for 4 minutes.

9.   Add wine, lemon juice, shrimp, salt, pepper, and red pepper flakes.

10  Cook and stir for 3 minutes, until shrimp are cooked and liquid reduced

11  Reduce heat to low; add butter, stir until melted I minute.

12  Remove from heat but keep warm.

13  Remove squash form the oven using a fork scrape out squash strands.

14  Place in a strainer to drain out excess moisture.

15  Transfer squash to a bowl, top with skillet shrimp mixture.

16  Top with Parmesan cheese.

ENJOY DAN:                                                    SING SONGS AND EAT SQUASH!!