2 Red Bell Peppers, roasted and cleaned
handful of cilantro
1 tbs ghee or butter
3 garlic cloves
1/4 sweet onion
1 jalapeno, seeded
1/2 lemon
1/2 cup coconut milk
olive oil
shrimp (1/2 lb. per adult)
1 spaghetti squash, cooked
2 zucchinis, spiralized
Preheat the oven to 400F. Toss shrimp with a little olive oil and pepper. Add the shrimp to a baking dish. Make a little disposable pan with foil, add onion and garlic, drizzle with olive oil. Roast both the shrimp and the onion/garlic mixture for about 20 minutes or until softened.
I use a single serve smoothie cup from my Ninja Food Processor for this! Into the cup, place the ghee, cilantro, jalapeño, juice of 1/2 lemon, roasted red pepper, roasted onions & garlic. Pulse a few times. Then add 1/2 cup coconut milk, shake the can REALLY well before opening so that you get a good ratio of the fat. Blend until pureed into a sauce! Pour the sauce over the spaghetti squash and zucchini noodles and top with shrimp!
*I add the shrimp last so that I can weigh them and portion them out. If I am not doing that or if I am using crabmeat, I pour the sauce into a small saucepan and simmer it on Low heat adding the shrimp or crab to it. Allow that to simmer for about 15 minutes to blend all the flavors then pour over squash!
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| What you need! |
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| If you have never roasted a bell pepper before, it's simple! Preheat your oven to broil. Place the washed pepper on the top rack and allow it to char on the outside, turning it with tongs every few minutes until its mostly black. Put it on a plate and cover it with a bowl so that the skin steams off. It will then be easy to peel right off and empty out the seeds! |
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| I make a little disposable pan with foil, add the onion and garlic, drizzle a little olive oil and roast at 400 for about 20 minutes. |
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| Put all the sauce ingredients into a smoothie cup and blend! |
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| Spaghetti Squash - so easy! If you have never made this before, the easiest way is just to microwave it. I use a sharp knife to stab about 10 vent holes in it so it doesn't explode, then put it into a microwave proof dish. Microwave it in 5 minute interval, turning it a little each time. Usually it take about 15 minutes total. |
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| When you slice it in half, if it is soft and easy to scrape, then it's done. If not, give it a couple more minutes. Then scoop out all the seeds. |
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| Scrape the rest out with a fork! |
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| Sorry that I didn't clean the edges of the plate! I was impatient! ;) |
I have never microwaved spaghetti squash before! Do you cut it in half and scrape the seeds before you microwave it, or do you microwave it whole? Thanks!
ReplyDeleteWhole!!!! Just stick some holes in it, so the steam can escape. Stick it in there whole and rotate every few minutes. When it's done, cut it in half and scoop out the seeds. Make sense? It should be very easy to cut in half when it's done!
ReplyDelete