Recipe: Spaghetti Squash, Garlic Shrimp with Vegetables, and Stuffed Scallop Shells

One of the most difficult tasks, for me, in this lifestyle change is keeping the menu fun and non repetitive.  Luckily our resident Fitness Friend Candace lends us this great recipe! 

Ingredients:
1 Medium Spaghetti Squash
2 lbs Shrimp
1/2 Stick No Salt Added Butter
4 Tbsp Minced/Fresh Garlic
4 Cups Frozen Stir Fry Vegetables
Dash of Salt

Directions:
1. Slice spaghetti squash in half vertically and clean out seeds.
2. Spray cookie sheet with non-stick spray.
3. Place FACE DOWN on cookie sheet and bake at 375*F for 30-40 minutes, or until a fork sticks into it easily.
4. Meanwhile, place butter, garlic, and shrimp into a pan on medium high heat.
5. Cook until shrimp no longer opaque and have that pink/orange tint on them. Set aside.
6. In same pan, place frozen stir fry vegetables in pan and cook until done, stirring occasionally.
7. Remove spaghetti squash from oven and let rest for about five minutes.
8. Scoop the insides out into a bowl and shred with fork. The noodles of the squash will look like spaghetti noodles when done!
9. When vegetables are done, place spaghetti squash and shrimp in the pan.
10. Sprinkle with a dash of salt.
11. Enjoy!

Yields 4 servings