Roasted Spaghetti Squash and Shrimp

Lately, I've had a lot of friends ask me how to cook spaghetti squash and I thought this would be a great dish to enjoy during early Spring - something light and refreshing! This meal was not only delicious it was super easy and required very little effort. But, first you should know how to pick out the perfect spaghetti squash.

Spaghetti Squash 101  
Season: Spaghetti Squash is a winter squash and is harvested in early fall. In cool storage it can keep for months and is available throughout the winter and early spring. 
The perfect pick: Look for a creamy-yellow color with an oblong shape. Choose the one that is firm with no bruises or soft spots and feels heavy for its size. 
Storage: Spaghetti squash can be kept in a dry, cool place for up to a month. Just remember the longer it waits to be used, the more nutrients it loses.

Ingredients
For the Spaghetti Squash:
2 small spaghetti squash (about 2 pounds each) or 1 medium squash (about 3 pounds)
1/4 tsp salt
1/4 tsp pepper
3/4 cup water
1 tbsp lemon juice

For the shrimp:

• 1/2 pound (12 to 15-count) shrimp, peeled and deveined with tails on
• 1 tablespoon good olive oil1 Tbsp The Delicious Dietitian Seafood Spice Blend
• 1 clove garlic, minced
• Pepper to taste

Directions:
1) Preheat oven to 400 degrees F.
2) Cut the top off the spaghetti squash and then half lengthwise.
3) Place squash cut side down in baking dish (9x13).
4) Pour water in baking dish.
5) Roast for about 1 hour or until tender when pierced with a knife.
6) Set aside to cool.
7) Place shrimp on a sheet pan and toss with the olive oil, garlic, The Delicious Dietitian Seafood Spice Blend. Then spread them in 1 layer. 

8) Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

9) While the shrimp is roasting, scoop out the seeds from the squash and discard. Then scrape out the flesh with a fork into a large bowl. 

10) Once shrimp is cooked, remove tails and add to spaghetti squash. Make sure to add all the juices to the squash as well. 

11) Add lemon juice and mix all ingredients together. (Optional: garnish with parsley, especially if you're serving to guest)

Enjoy this yummy light and refreshing meal perfect for early Spring! 

“Weight Watchers:” How NOT to Manage Your Child’s Weight by Just the Right Byte

“Weight Watchers:” How NOT to Manage Your Child’s Weight by Just the Right Byte

This is an article by Jill Castle, a great pediatric dietitian here in Nashville. She's been very successful and knows what she's talking about. I found this to be very true and refreshing to hear. Childhood obesity is definitely a problem but putting a child on a diet is not the solution. Read more about it in the article above.