Ingredients:
- 1 lb cooked shrimp
- 1/2 cup plain 2% greek yogurt
- 1/2 cup plain unsweetened almond milk
- 1 large head broccoli
- 1 Tbs garlic powder
- 1 medium spaghetti squash
- 1 Tbs olive oil
- 1 Tbs lemon juicesalt and pepper to taste
Directions:
Preheat oven to 400 degrees. Slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil and sprinkle lightly with salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes, then cool for 10 minutes. Once cooled, use a fork to scrape the flesh to create long spaghetti-like strands. While squash is cooling, heat a pot to medium heat and spray with cooking spray. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, reduce heat to low and simmer 2-3 minutes, remove from heat. While simmering, add cut, washed broccoli heads to bowl and fill with 1 inch water. Microwave 2 minutes, let cool and drain. Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, lemon juice and salt and pepper to taste. Saute for 1-2 minutes until shrimp is warm. Add Greek yogurt sauce, broccoli and spaghetti squash to saucepan and toss to combine. Serves 4.
Nutritional Info Per Serving:
Calories: 250 Protein: 39g Carbs: 8g
