1 pound raw, deveined tail-off shrimp
4 cloves garlic, crushed
1/3 cup EVOO
sea salt and pepper
spaghetti squash (or pasta if you wish)
cherry tomatoes, halved
Preheat oven to 350.
Cut spaghetti squash in half and take out the guts.
Place flesh side down in 9X11 pan.
Pour in enough water in pan to cover bottom 1/4in high .
Cover pan with aluminum foil and bake for 1 hour.
Set aside and keep covered to reserve warmth.
Turn oven temp to 400.
In glass baking dish (8X8) place EVOO, zest of lemon, herbs and S&P.
Bake for 10 minutes.
Take hot pan out of oven and mix in shrimp, garlic,
tomatoes and some thin lemon slices.
Place back in oven and bake for 10-12 minutes.
Shrimp are done when they turn pink and start to curl.
Scrape inside of squash out with fork to make “spaghetti” appearance.
Toss with hot shrimp and tomato mix.
Spoon a little of the herb and garlic oil at the bottom of the pan
and sprinkle over the dish.
*recipe modified from original at http://www.cinnamonspiceandeverythingnice.com/2011/04/roasted-lemon-garlic-herb-shrimp.html