1 medium spaghetti squash (about 3 pounds), halved lengthwise
1 cup of shredded Monterey Jack or other white cheese
2 cloves of finely minced garlic
Coarse salt and ground Zen Chantaburi Black pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped
½ teaspoon of crushed red pepper flakes
Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
- In a gallon zip-lock bag, toss shrimp with 1 teaspoon olive oil, garlic, salt and pepper, 1 tablespoon of the chopped parsley and red pepper flakes.
- Heat a cast iron pan on medium high heat and add olive oil to coat. Saute’ shrimp until cooked through, 2-3 minutes per side.
- Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add a dash of olive oil and spread in a 9-by-13-inch baking dish. Top with the shredded cheese and add the shrimp along with any cooking juices.
- Cover with tin foil and bake for 15 minutes and remove from oven. Sprinkle with lemon juice. Season with salt and Zen pepper, top with remaining parsley, and serve with lemon wedges.