- 1 lb raw shrimp, peeled and deveined
- 1 spaghetti squash
- 5 pieces bacon, cut into small pieces
- 2 cups cherry tomatoes
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 bunch lacinato kale, rough chopped
- 1 lemon
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated for topping
- avocado oil spray
Spaghetti Squash
Wash and dry squash. Microwave for 5-7 minutes in order to soften skin.
Let cool and cut squash in half. Remove seeds.
Spray with avocado oil. Salt and pepper to taste.
Roast on a parchment lined baking sheet at 400° for 30-40 minutes or until spaghetti strands easily come away from the squash.
Place spaghetti squash strands into a bowl and set aside.
The Sauce
In a cast iron skillet, render bacon pieces on medium-high heat. Once bacon becomes crispy, remove it and set aside.
Add onions and sautè in bacon fat until they start to become translucent.
Add tomatoes and cook until they begin to burst. Next, add the kale and garlic and cook until kale is wilted.
Finish with the heavy cream, juice of half the lemon, and salt and pepper to taste.
Mix finished sauce together with reserved spaghetti squash strands.
Serving: 1serving | Calories: 383kcal | Carbohydrates: 25g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 912mg | Potassium: 790mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6318IU | Vitamin C: 82mg | Calcium: 305mg | Iron: 2mg