Spaghetti squash with spinach and shrimp

Ingredients for 2 servings:

• 400 g spinach
• 200 g shrimp(s)
• 1 pumpkin(s) (spaghetti squash)
• some cream
• some lemon juice
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Light and low carb

Wash the spaghetti squash, halve it, and remove the seeds. Cover the bottom of a baking dish with a little water and add a pinch of salt. Place each half cut-side down in the baking dish and roast in the oven at 180°C (350°F) for 40-60 minutes. Towards the end of the cooking time, you can start on the spinach and shrimp. I bought the spinach from frozen, but you can also use fresh spinach. Heat the spinach in a pot or cook fresh spinach, then add a little cream, season with salt and pepper, and add a squeeze of lemon juice. Fry the shrimp in a pan and season with a little salt and pepper. Remove the spaghetti squash from the oven and drain off any remaining water. Turn the halves over and use a fork to pierce the flesh from the edge to the center to create spaghetti from the squash flesh. Now just add the spinach and shrimp directly onto the squash flesh and serve.