“I don’t believe you can ever really cook unless you love eating.” – Nigella Lawson
This is a healthy, low-carb meal and it is a fun way to enjoy spaghetti squash. If you’ve never prepared and cooked spaghetti squash, I suggest you refer to the instructions for my “Spaghetti Squash” recipe elsewhere on this website. The beauty of this recipe is the fact that you can use the ‘filler’ of your choice in place of the marinara and shrimp …. almost any dish that uses pasta will do!
Preheat the oven to 400° F. Prepare and cook the spaghetti squash following the instructions in this site's recipe for "Spaghetti Squash." Bake for 40 minutes or until tender.
Using a fork, remove most of the flesh of the squash, leaving the shells behind. Place the flesh 'noodles' in a bowl.
In a large pan heat the olive oil over medium-high heat. Lightly sprinkle the shrimp with seasoned salt and saute them 1 to 2 minutes per side. Remove the shrimp and set aside.
Add the marinara sauce and spaghetti squash into the pan; season to taste with salt and pepper and stir to combine. Cook for 3-5 minutes, stirring occasionally until the sauce is warmed through. Remove the pan from the heat and fold in the shrimp.
Preheat the broiler. Divide the spaghetti squash mixture between the two shells and sprinkle the cheese over the tops. (Use additional cheese as desired.) Broil for 3-5 minutes or until cheese is melted and browned. Watch carefully so that it doesn't burn!
Sprinkle with chopped parsley and serve.