Creamy lemon-basil spaghetti squash with shrimp
- 2 spaghetti squashes
- 2 lemons
- 1 avocado
- ¾ cup fresh basil
- ½ tsp dried oregano
- ¼ cup olive oil
- 1 lb precooked shrimp meat
Slice spaghetti squash in half, scrape out seeds and sprinkle with salt and pepper. Microwave 8 to 12 min, stirring and rotating at the 5 minute mark. Scrape the “noodles” out of the skin with a fork. (This step can be done ahead, with the squash stored in an airtight container in the fridge overnight.)
Meanwhile, zest and juice lemon. Peel avocado.
Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in a food processor or blender. (Alternatively, mash in a bowl with a fork.) Blend until smooth, adding a little water if needed to achieve a sauce-like consistency. Season with salt or lemon juice to taste.
Top spaghetti squash with shrimp. Spoon sauce over and toss to coat. Enjoy!