Spaghetti Squash Pasta with Shrimp


1 lb shrimp
Spaghetti squash
1-2 tablespoons olive oil

Homemade basil Pesto:
1 cup basil leaves
2 cloves garlic minced
1/3 cup pine nuts
½ cup olive oil  

For the shrimp
1 lb shrimp raw or frozen
2 tablespoons olive oil
3 cloves garlic minced
¼-1/2 tsp red pepper flakes

1.    Preheat oven at 400 degrees
2.    Cut squash in half, remove seeds and bake on a baking sheet cut side down for about 30-35 minutes
3.    Once squash is cool scrap out the “noodles”

Basil Pesto
1.    Add all the ingredients for the pesto to a blender blend until smooth
1.    In a large skillet heat olive oil and add garlic
2.    Cook until raw shrimp is cooked or frozen shrimp is heated
3.    Add sauce and spaghetti squash, combine until heated
4.     Top with optional sundried tomatoes and pine nuts