Shrimp Scampi with Spaghetti Squash

Shrimp Scampi.  I can hear the sizzling butter just at the mere mention of the words.  I wanted to try out the Wildtree Shrimp Scampi seasoning and a new recipe.  We know how much shrimp scampi loves linguine, but would it settle for spaghetti squash?  I set out to answer this question by modifying a recipe.  This recipe will “cost you” 10 if you are tracking.  

Gather the Goods::
1 medium spaghetti squash
6 tablespoons olive oil, divided
8 tsp Scampi seasoning (I used Wildtree’s Scampi Blend)
1 pound large shrimp, peeled and deveined
½ cup white wine
12 sun dried tomatoes, thinly sliced
1 ½ cups baby spinach

Preheat oven to 400°.  Prepare the spaghetti squash by slicing it in half length-wise.  Clean out seeds and guts.  Fill baking pan with water so that it just covers the bottom of the pan.  Place squash cut side down in the baking pan.  Bake for approximately 30 minutes.  Remove and allow for it to cool before handling.  Scrape the insides (the “spaghetti” portion) with a spoon.  Set “spaghetti” aside.

Mix together 2 tablespoons of olive oil and 2 teaspoons of your scampi seasoning in a cold, non-stick skillet.  Add the shrimp to the skillet and toss to coat.  Turn the heat on low.  Cook shrimp until pink, turning often while cooking.  Remove shrimp from the skillet, leaving the cooking juices in the pan.  Increase the heat to medium and add the remaining 4 tablespoons of olive oil, white wine, and 6 teaspoons of scampi seasoning.  Stir to combine and simmer for 1 minute.  Add the sundried tomatoes and spaghetti squash to the pan, tossing to combine ingredients.  Add spinach and stir until lightly wilted.  Serve spaghetti squash with cooked shrimp.  Optional: top with grated Parmesan cheese.  Serves 4.  10 Points per serving.  (Approximate serving was about 1 ½ cups of spaghetti squash and about 3.5 oz of cooked shrimp) 

To answer the question – Shrimp Scampi adores Spaghetti Squash.     

Why I love it: Not a stick of butter was harmed in the making of this dish.  This recipe could be made even lighter if you play around with the amount of olive oil used.  

Your turn: Snap a pic and share your version!  #tammytastes