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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2 cups shredded carrots
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3 celery stalks, thinly sliced on an angle
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1/4 cup hot sauce
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2 tbsp cider vinegar
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2 oz blue cheese crumbles
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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 the cut sides of squash with 2 tbsp oil and place cut-sides down on prepared pan. Poke holes in squash peel. Roast 20 min.
3
In a medium bowl, toss the shrimp, carrots, and celery with remaining 1 tbsp oil. Season with salt and pepper. Scatter shrimp on pan around squash. Roast 15 min., until shrimp are cooked through. Remove from oven and turn the squash cut-sides up to cool slightly.
4
While squash cools, in a large bowl, stir together the hot sauce and cider 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 the blue cheese and green onions.
