Lemon Shrimp, Tomatoes, and Spaghetti Squash

For lemon lovers only.

1 spaghetti squash

1 lb of shrimp, peeled and deveined

10 oz. cherry tomatoes

4 tbsp butter, divided

2 tbsp olive oil

2 cloves garlic, minced

3 lemons - 1 zested and juiced, 1 juiced, 1 sliced thin

2 tbsps white wine

salt, pepper, and red chili flakes, to taste

1. Cook the spaghetti squash - in the microwave. Cut the squash in half, remove the seeds. Place the squash halves cut-side down in a microwave-safe container with about an inch of water. Microwave for 10-15 minutes, checking after the first 10, until fork-tender. Allow to cool enough to handle.
Tip: You can poke holes in the squash and microwave it whole for 5 minutes first to soften it slightly, making it easier to cut in half.

2. Shred and season the squash. When the squash halves are cool enough to handle, use a fork to shred out the "spaghetti" strands of the squash's flesh into a serving bowl. Add the lemon zest, the juice of the other lemon, and some salt and pepper. Toss to evenly distribute the seasonings.

3. While the squash is cooking, cook the lemon slices, shrimp, and tomatoes. In a large skillet over medium heat, melt 2 tablespoons butter and olive oil. Add the tomatoes first and let them sizzle a moment on their own. Then add the garlic, pepper flakes, lemon slices, and finally, shrimp. Cook, stirring occasionally, until shrimp are pink and opaque, about 5 minutes. Remove from heat and stir in remaining butter, juice from one lemon, and white wine. 

4. Reduce the lemon liquid to a sauce. Using a slotted spoon, remove the shrimp and tomatoes from the pan, and spread them atop the seasoned spaghetti squash. Leave the lemon slices in the pan with the liquid. Turn the heat back on to high and cook until the liquid is reduced and slightly thickened. Pour it all over the shrimp, tomatoes, and squash. Serve.