Lemon Herb Spaghetti Squash with Roasted Shrimp

This recipe is good for people on the keto diet because it uses fresh herbs and lemon, and the spaghetti squash and roasted shrimp are light and tasty. Its a healthy and filling meal thats great for people who are trying to live a low-carb lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

Preheat oven to 400F 200C

Cut spaghetti squash in half lengthwise and scoop out the seeds

Drizzle with 1 tablespoon of olive oil, salt, and pepper

Place squash halves cut-side down on a baking sheet lined with parchment paper

Roast for 30-40 minutes or until tender

Meanwhile, in a bowl, toss shrimp with remaining olive oil, garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper

Spread shrimp evenly on another baking sheet lined with parchment paper

Roast in the oven for 8-10 minutes, or until shrimp are pink and opaque

Once squash is cooked, use a fork to scrape the flesh into strands

Transfer squash to a serving dish

Top the spaghetti squash with roasted shrimp, garnish with fresh parsley, and serve