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Ingredients: 

• 4-5lb Spaghetti squash 
• 32 oz cooked xl shrimp 
• 1/2 cup cilantro 
• Grated parmesan 
• Kinder master salt 
• 1/2 cup Chef shammy garlic butter 
• 1 lime 
• 4 tbsp olive oil 
• *optional* Bertolli Alfredo sauce 

Directions:

1. Preheat oven 425.
2. Thaw out shrimp in sink, set to side. 
3. Cut spaghetti squash in half and de-seed. 
4. Place on baking sheet, coat both halves in olive oil and slightly salt. 
5. Place in middle rack of oven and cook for 70 minutes or till sides brown. 
6. Once squash is cooked, use fork to pull apart squash to cool and mix in chef shammy butter. 
7. Readjust oven to 350.
8. On separate baking sheet add tin foil. 
9. Remove shrimp tails and place evenly on foil.
10. squeeze lime juice over shrimp.
11. sprinkle kinder salt, grated parmesan and diced cilantro over shrimp evenly. 
12. Cook for 9-12 minutes or until pink. 
13. You can place shrimp inside squash, use as bowl or dish on separate plate. 
14. You can also mix in 1/4 cup bertolli Alfredo sauce *optional*