Ingredients
1/4 cup butter (I can't believe it's not butter light)
1/2 onion
3 cloves garlic
1 package of pancetta
1/2 cup of chicken stock (or shrimp stock)
1 medium spaghetti squash (about 3 pounds), halved lengthwise
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice (or just 1/2 a lemon)
4 tablespoons fresh parsley, roughly chopped
Directions
Preheat oven to 375 degrees. Poke squash 5 times with fork. Cook in microwave for 12 min. Turning every 3 min.
Allow to cool then cut in. Half and remove seeds, then pull out spaghetti squash with a fork.
Cut pancetta in small pieces.
Cook in 1/2 tsp extra virgin olive oil
Cook until crisp.
Take out and put aside on a plate lined with paper towels
In a sauce pan melt butter.
Cook onions until tender.
Add garlic and cook for 1-2 min.
Add lemon juice and stock.
Season with salt and pepper
Cook on low for 10 min. (Want it to thicken up)
Pat shrimp very dry
On a lined and rimed baking sheet , toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
Add shrimp and pancetta
Season with salt and pepper
At the last minute add parsley
Turn off heat
Add spaghetti squash and mix thoroughly
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