Day 10…YOU GUYS…we made it to Day 10! I hope all of you have made it over “the hump” of feeling a little sluggish and tired. I hope that you are starting to feel the REAL energy from nourishing your body with amazing whole foods! Today’s recipe comes to you from my deep love of seafood and tomatoes…Enter—>Roasted Tomatoes + Shrimp Over Spaghetti Squash.
I know, I know. I live in land-locked Minnesota…how could I ever have this deep love for seafood? Well, I do. Honestly, we rarely go out to eat except for when we travel, but when we do dine out, I almost always pick a seafood dish because it’s so delicious and healthy for us!
I love trying new ways to cook seafood as well. I love grilling shrimp in the summer, making fish and seafood chowders in the fall and winter, and during Whole 30, I love combining the sweet-tart flavors of roasted Roma tomatoes with parsley, garlic and kale with juicy, delectable shrimp.
Feel free to add more garlic if your family LOVES garlic. Add a pinch of red pepper flakes if your family loves a little “zip” with their meal (it’s delicious, trust me!). And, by all means, do not skip the parsley garnish at the very end. It cleanses the pallet and offers a refreshing green crunch to the meal.
The last 9 days of clean eating recipes have been uploaded onto the blog, so if you found a meal particularly interesting and want to repeat it soon, head over to the blog by clicking HERE! By now, you should have found some recipes that your family really enjoy, so feel free to share these recipes with friends and family. They’ll be so impressed by your new-found love of whole food cooking!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Roasted Tomatoes + Shrimp Over Spaghetti Squash
Rich Roma tomatoes are roasted with the delicious flavors of garlic, kale, parsley and shrimp and piled high atop a sweet, roasted spaghetti squash for a warm, satisfying meal!
Ingredients
- 1 3-3.5 lb spaghetti squash
- 3-4 T. extra virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- 2.5 lbs. Roma tomatoes
- 4-5 cloves of garlic, finely minced
- 1/2 cup chopped fresh parsley
- 2 pounds medium sized shrimp, deveined and tails removed
- 2 cups kale
- 1 lemon, juiced
Directions
- Step 1 Preheat the oven to 400 F.
- Step 2 Cut the squash in half lengthwise and scoop out the seeds & discard. Drizzle about a tablespoon of extra virgin olive oil over the cut sides of the squash and sprinkle with salt + pepper. Place the halves, cut side down, in a rimmed baking dish.
- Step 3 Cut the Roma tomatoes lengthwise to halve them and place them in a baking dish and drizzle with the other few tablespoons of extra virgin olive oil, garlic, and salt and pepper. Toss to coat the tomatoes.
- Step 4 Place the squash dish + tomato dish in the oven and roast for 30-40 minutes until the squash is slightly soft to the touch. Pull the squash from the oven and set aside.
- Step 5 Add the shrimp, parsley, kale and lemon juice to the tomato dish and stir to combine. Return the tomato dish to the oven and continue roasting for 15-20 minutes until the shrimp is cooked (if raw) or warmed (if already cooked) and heated through.
- Step 6 Using a fork, shred the spaghetti squash from it’s skin and divide the squash between each bowl.
- Step 7 Top the spaghetti squash with the tomato and shrimp mixture.
- Step 8 Garnish with additional parsley if desired. Enjoy!
