•1 Spaghetti Squash
•4 oz. Jumbo Prawn Shrimp
•1 large Chopped Vine Ripe Tomato
•1 Chopped Green Pepper
•1 Chopped Yellow Pepper
•1 tbs. Olive Oil
•2 tbs. Balsamic Vinegar
•2 tbs. of Salsa
Step 1 – Preheat oven to 375 degrees.
Step 2 – Cut spaghetti squash in half lengthwise, remove seeds and place face down in a baking pan.
Step 3 – Add ½ cup if water to bottom of pan and bake squash for approximately 45 minutes.
Step 4 – Once cooled, separate strands by running a fork through squash until you achieve the spaghetti look.
Step 5 – On stovetop, place shrimp and olive oil in a pan and warm. Add vegetables, salsa and balsamic vinegar and sauté until mixture is cooked and shrimp is pink throughout.
Step 6 – Add vegetable and shrimp mixture to spaghetti squash, top with fresh basil and serve.
Photo Credit: Debby Wolvos