Spaghetti Squash is going to be a veggie fall favorite, we just know it! Not only is it super good for you but it is also very versatile. It can be halved and turned into the base for a bowl, cubed to add as a side to your entree, or in this case shredded into a noodle form as a pasta replacement! 

For this recipe created by Sarah @helloholloway, while either of our oils would be really tasty, we would have to recommend Vitality and its fresh and light taste and undertones of fig and tomato. 

Ingredients:

• 1 Spaghetti Squash 

• ½  lb of raw shrimp 

• 2 tbsp olive oil 

• Crushed red pepper to taste

• Garlic powder to taste 

• ½ white onion 

• Parsley for garnish 

• Salt and Pepper to taste 

• Onion powder to taste

Directions: 

Spaghetti Squash

•  Preheat the oven to 400℉.

• Slice the spaghetti squash in half and scoop out the seeds on the inside. Drizzle the inside of the squash with Olivo Amigo olive oil and add salt, pepper and seasonings of your choice.

• Place the spaghetti squash cut side down on a greased baking sheet and use a fork to poke holes around the outside. 

• Cook in the oven for 30 to 40 minutes or until cooked. 

• Flip the squash back over so it is cut side up and let cool for a few minutes. Then use a fork to scrape the strands from the sides of the squash.

Shrimp 

• Heat up a pan with Olivo Amigo olive oil, dice white onion and prepare shrimp accordingly. 

• Once heated, add your onion and cook until translucent. 

• Saute the shrimp for 2-3 minutes or until pink and season with salt and pepper, red pepper, garlic powder, and onion powder. 

Plate your meal by placing your shrimp on top of a bed of the spaghetti squash. Don’t forget the final drizzle with Olivo Amigo extra virgin olive oil. 

If you make this recipe or any others, let us know on our Instagram @yourolivoamigo!