The Stella family lost over 500 lbs, thanks to a healthy diet and hard work. Their signature “Stella Swaps” are a cornerstone in their healthy eating, and this shrimp scampi alternative features one of those – spaghetti squash instead of carb-heavy spaghetti. If you’re looking for a light delicious meal to help you on your own weight-loss journey, this shrimp scampi is sure to do the trick!
Ingredients
- 1 lb raw, peeled and deveined shrimp, with tail on (recommended: tiger prawns)
- 1 tbsp white wine
- 2 oz Asiago cheese, cut into small chunks
- 1 avocado, large diced
- 1 medium spaghetti squash (about 3lbs)
- Fresh arugula, for garnish
- 1/4 lb unsalted butter, softened
- 1 tbsp minced garlic
- 2 tbsp minced red onion
- 1 tbsp fresh chopped parsley leaves
- 1/2 tsp garlic powder
- 1 tbsp kosher salt
- 1/4 tsp freshly ground black pepper
- Dash white pepper
- Dash white pepper
- 1 lemon, juiced
Directions
Scampi Butter:
In a bowl, mix together butter, garlic, red onion, parsley, salt, pepper, Worcestershire, and lemon with a wire whisk, until well blended.
Spaghetti Squash:
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
You can reheat the squash strands by dipping them in boiling water with a strainer just before serving.
Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.
Putting together the dish:
Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula.
In a bowl, mix together butter, garlic, red onion, parsley, salt, pepper, Worcestershire, and lemon with a wire whisk, until well blended.
Spaghetti Squash:
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
You can reheat the squash strands by dipping them in boiling water with a strainer just before serving.
Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.
Putting together the dish:
Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula.
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