This is a twist on Martha Stewart's spaghetti squash shrimp recipe (thanks Martha for the inspiration!)
Ingredients: Serves 2
1/2 spaghetti squash
1/2 tbsp coconut oil
1 garlic clove
150g large prawns (peeled)
1/2 tsp chilli flakes or chopped fresh chilli
handful of fresh parsley
balsamic vinegar
salt and pepper
peas, spinach or any other veg of choice, steamed
Method:
Cut the spaghetti squash in half lengthways and season with a little salt and pepper. Spread the coconut oil over the cut side of the squash and place face down on a baking tray. Bake in a pre-heated oven (180 degrees C) with a little water for around 45 minutes.
Ten minutes from the end add the chopped garlic, prawns, chilli and a drizzle of balsamic vinegar to the tray.
Remove from the oven and shred the spaghetti from the squash using a fork. Mix with the prawns, parsley and veg in a large bowl, adding salt, pepper to taste.
