Leftovers Night: Spaghetti Squash with Spanish Shrimp

ROASTED SPAGHETTI SQUASH

 W/DICED TOMATOES & LEFT OVER SPANISH STYLE SHRIMP

If you have never roasted a spaghetti squash - it is time you did!! IT IS SO EASY. Simply cut the squash  length wise and scoop out the seeds & globby stuff. Fill a cake pan with about 2" of water and place the squash flesh side down in the pan. Place in the oven preheated to 375 degrees for about 40-45 minutes depending upon the size of your squash. You'll know the sqaush is  done when your fork goes into the flesh very easily. Remove from the oven and from the cake pan and let cool long enough so that you can handle it. Using a fork - scrape the squash -removing the fresh in long strands - thus the name "spaghetti" squash. You can actually roast a squash and store it for several days before using it - FYI

While your squash is roasting, open one or two cans of Diced Tomatoes (depending upon how many you are feeding) and add PER CAN 1 tsp of Wildtree's Hearty Spaghetti Seasoning Blend, 1 tsp of Wildtree's Garlic Galore & a dash of Ranchers Steak Rub. Let this simmer. About 10 minutes before you are ready to eat - add leftover Spanish Style Shrimp & Red Peppers to the sauce OR 1 bag of thawed  Wild Caught peeled shrimp (the only place in Fburg where I can find WILD CAUGHT bagged/frozen/peeled shrimp is Super Target in Southpointe). Let this simmer.

When ready to eat - spoon the sauce/shrimp over the warm spaghetti squash and dash with Parmesan Cheese.