Roasted spaghetti squash, red sauce and shrimp.

Simple yet so yummy dinner tonight. Roasted spaghetti squash (season with salt, pepper, red pepper flakes, garlic powder and drizzle with oil. Roast face down for 30 minutes at 375 degrees, remove and flip over and add shredded pecorino or Parmesan cheese, return to the oven for about 10 minutes until you can shred with forks), with my super slay red sauce and shrimp. Can’t get easier, or healthier.

9 thoughts on “Roasted spaghetti squash, red sauce and shrimp.”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.