1 medium spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped
Directions
Preheat oven to 375 degrees. Season squash with salt and
pepper. Place cut side down in a 9-by-13-inch baking dish. Add
3/4 cup water and roast until tender when pierced with a knife,
about 45 minutes. Let cool.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1
teaspoon oil; season with salt and pepper. Roast until cooked
through, 8 to 10 minutes.
Scoop out seeds from squash and discard. With a fork, scrape
flesh into a large bowl. Add shrimp and any cooking juices,
lemon juice, and 1 tablespoon oil; toss to combine. Season with
salt and pepper, top with parsley, and serve with lemon wedges.
Ingredients
