Ingredients
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2 medium spaghetti squash
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3 tbsp olive oil, divided
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1 lb raw peeled, deveined large shrimp
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4 medium carrots, shredded
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1/4 cup hot sauce
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2 tbsp apple cider vinegar
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1/2 (4 oz) container crumbled blue cheese
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3 green onions, thinly sliced
Steps
1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. With a very sharp chef’s knife, cut each squash in half lengthwise. With spoon, scrape out and discard seeds.
2
Brush cut-sides of squash with 2 tablespoons oil and place cut-sides down on prepared pan. Poke holes in squash peel. Roast 40 minutes.
3
In a medium bowl, toss shrimp and shredded carrots with remaining 1 tablespoon oil. Season with salt and pepper. Scatter shrimp on pan around squash. Roast until shrimp are cooked through, 15 minutes. Remove from oven and turn squash cut-sides up to cool slightly.
4
While squash cools, in a large bowl, stir together hot sauce and vinegar. Add shrimp and vegetables. Toss to combine. Season with salt to taste.
5
With a fork, scrape squash from peel to separate strands. Divide shrimp mixture among squash. Garnish with blue cheese and green onions.
