1 spaghetti squash, large, or two smaller ones
2 tbsp olive oil
2 tsp Italian seasoning
⅔ cup parmesan cheese
¾ cup shrimp, cooked
Cut squash in half and remove all seeds.
Drizzle the olive oil on each half and season both.
Add two cups water to the bottom of your crockpot and cook for 6 hours on low or 3 hours on high.
Shred the squash with a fork and place in a bowl.
Mix in the cheese then put the mixture back into the squash skins and place it back into the crockpot.
Cook for another 30 minutes.
Alternatively, you could place under a broiler in your oven for 5 minutes.
Mix in the shrimp and top with additional cheese if desired.
Sugar: 5g
:
Calcium: 202mg
Calories: 152kcal
Carbohydrates: 12g
Cholesterol: 48mg
Fat: 9g
Fiber: 3g
Iron: 1mg
Potassium: 205mg
Protein: 8g
Saturated Fat: 3g
Sodium: 330mg
Vitamin A: 291IU
Vitamin C: 4mg
