What is it about one-pot meals that are so compelling? Aside from the obvious (less dishes to clean), these shortcut recipes allow a variety of flavors to simmer in the same pot to create one amazingly delicious meal. This paleo-friendly dish swaps heavy pasta for light, low-cal spaghetti squash. Spruce up your “spasta” with shrimp, broccolini, red pepper flakes and—if you’re in the mood for even more color—feel free to add spinach, tomatoes, carrot ribbons and more.
Ingredients
3 cups cooked spaghetti squash
1 lb. peeled, deveined shrimp
2 cups chopped broccolini, florets only
2 Tbsp. olive oil
1 clove minced garlic
2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. black pepper
Sea salt & pepper, to taste
Parmesan cheese, to taste, optional
Directions
- In skillet, heat olive oil over medium-high until it begins to smoke. Toss in broccolini and lower heat to medium and stir.
- Add garlic, red pepper flakes and sauté. When broccolini becomes tender, add shrimp. Cook for additional 3 to 5 minutes until shrimp becomes pink.
- Lower heat to low-warm. Add cooked spaghetti squash and mix well. Add salt and pepper to taste and garnish with a high-quality Parmesan cheese.