Spaghetti Squash with a Shrimp Sautee

Have you ever stood in front of the open fridge door and said 'what's for dinner', like the refrigerator is going to answer and prepare it like one of those Star Trek food modulators that just makes what you say!?  Well that was me when this dish came into being.  On my quest to feed hubby and I some healthy but delicious meals I have stocked my refrigerator and pantry with healthy options, but I wasn't all that excited to actually be cooking on this particular day, nor did I know what I wanted to make.  I wanted something easy, not necessarily fast, but EASY!

Enter spaghetti squash, shrimp, onions, garlic and spinach.  EASY!

Note:  most of the time, when I am cooking, I have an idea of what I want to make but no true recipe, so, I'll give you my 'measurements' and 'cooking times' in Dee-thought.

Spaghetti Squash with Shrimp Sautee

Ingredients:

1 medium spaghetti squash

two handfuls of fresh baby spinach

4 cloves garlic

1 yellow onion

2 Tbls parmesan

However many shrimp you want (a handful, perhaps?), thawed.

salt

pepper

olive oil

Preheat oven to 375*

Cut off the ends of the spaghetti squash then cut in half lengthwise and clean out seeds.  The skin will be tough so be careful. Season the insides with a sprinkle of salt and pepper.  Drizzle with a little olive oil.  Turn upside down on a pan and bake for 45 mins. to 1 hr.  When your fork can easily penetrate the skin (like how you would check the doneness of a potato), your ready.

While the squash is cooking...

Slice your onions

Garlic can be sliced, chopped, however you like

Wash your spinach but shake off as much water off as possible afterwards, put in a big bowl.

When the squash is half way through the cooking time, start to prepare your shrimp. If you are using uncooked shrimp you can boil them in water with a pinch of salt to get them ready.  If you have purchased pre-cooked shrimp, you're ready to go.

In a pan, do a quick pour of olive oil.  On a med-high heat, saute your onions, stirring so they don't burn.  When they become a little translucent, lower the heat to a low setting and let them carmelize.  They will turn a nice golden brown.  Remove to a plate.  If you need a little more olive oil add it.  Add garlic and let it cook on low for about a minute before you add your shrimp.  Add the shrimp to the pan and heat through, then add the onions, salt and pepper to taste and keep on a very low temperature until the squash is cooked.

Once the squash is cooked, let it sit a few minutes before handling.  At that time, take a fork and gently scrape the inside of the squash.  It will come away looking like short strands of spaghetti.  Add the hot squash to the bowl with the spinach.  Add the parmesan cheese and gently mix.

Ready your plate.  Sprinkle a little added parmesan cheese on top and your ready to go!