Monday, February 17, 2014

{Spaghetti Squash Shrimp Creole}

 Happy Monday everybody! It is a beautiful day, and even more beautiful because there is no school this week. That means I get to catch up on some homework, prepare for track season, and COOK! 

I have been so inspired by all the 21 Day Sugar Detox and Whole 30 recipes that are circulating the internet. That said, after trying to figure out what to do for dinner with an end-of-the-week refrigerator and a spaghetti squash, I decided on this spicy seafood delicacy. 





This is definitely my new favorite way to eat spaghetti squash. I love all things with tomato, and this is certainly no exception. It is really easy to make, and a delicious creation. I only made enough for myself, but this recipe is easily adjustable to an amount to feed more mouths. Simply increase ratio if cooking this for more than one serving or for making more than one batch.

One of my favorite parts of this recipes it that I have another excuse to use more bone broth. It is so yummy and so good for my health. I have added it as a regular part of my Paleo plus/21DSD/Whole 30 lifestyle. I have seen significant improvement in my health since  following a 21 DSD and Whole 30 diet for about 3 months. I'll admit, I do sometimes eat more fruit than I should- which is still only two servings in a day instead of the usual five servings per week. With so many vegetables and healing recipes, I feel so energized, healthy, and great. This shrimp creole is a new staple in my favorite recipes!

I hope you enjoy this yummy seafood delight!







 {Spaghetti Squash Shrimp Creole}

Serves 1
 Ingredients:
 1/2 spaghetti squash, baked
1 teaspoon coconut oil
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1 garlic clove, minced or pressed
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon homemade taco seasoning

1/2 cup bone broth or chicken broth
4 ounces tomato paste
3 ounces cooked shrimp

Instructions:

1. Begin by baking the spaghetti squash, cut in half and with seeds removed, at 375 F for 35 minutes.
2. While the spaghetti squash is baking, heat coconut oil in a non-stick pan. Add green pepper and celery. Saute until softened, about 5 minute. 
3. Next, add the tomato paste, bone broth, paprika, oregano, taco seasoning, and garlic to the pan, mixing thoroughly. Cover the pan and allow to simmer for 20-30 minutes. If you desire a thinner sauce, add water or more broth. If you like a thicker sauce, add coconut flour, a teaspoon at a time.
4. Remove the baked spaghetti squash from the oven and "spaghetti" it with a fork. Put the spaghetti in the pan, mixing to coat with the sauce.
5.  Finally, add the prepared shrimp and let it all cook together for at least 5 minutes.
6. Serve and enjoy!