Pair with a side of sauteed greens, such as kale, collards or spinach.
Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
(Alternatively, place squash halves cut-side down on a rimmed baking sheet.
Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium-high heat.
Add wine and bring to a simmer.
Remove from heat and stir in lemon juice.
Use a fork to scrape the squash from the shells into a medium bowl.
Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine.
Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
