SHRIMP WITH SPAGHETTI SQUASH RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
• Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
• Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Steps:

• Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Place squash, cut-side down, on the prepared baking sheet; bake until tender, 35 to 45 minutes. Turn the squash halves over. When cool enough to handle, use a fork to scrape out the strands of flesh. Set the squash and the squash shells aside. Reduce oven temperature to 350 degrees F.
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Add carrot, celery, onion and garlic and cook, stirring often, until softened, 8 to 10 minutes.
• Reduce heat to low. Stir in chicken, Neufchâtel, hot sauce, milk and celery seeds and cook, stirring, until the cheese is completely melted and the ingredients are combined, 1 to 2 minutes. Add the reserved squash and toss to combine.
• Divide the chicken mixture between the squash halves. Place on a baking sheet and bake, uncovered, until heated through, about 20 minutes. To serve, cut each squash half in half crosswise. Sprinkle each serving with 1 tablespoon blue cheese and 1 tablespoon scallions.