Spaghetti Squash "Pasta" with Shrimp, Spinach and Cherry Tomatoes

I wasn't happy when my Dr recommended to try a gluten free, dairy free diet for about 3 months. But I've done it before, and believe me, your body starts to feel so much better without processed food. So since I love to cook, I will have to just be really creative and figure out how to cook gluten free (and get my husband to eat it!)

I've seen this spaghetti squash pasta on Pinterest and was always curious about how to make it. I was pleasantly surprised by the flavor and texture and will be using it again as "pasta" in dishes! 

You will need:

• 1 spaghetti squash

• 1 lb of fresh or frozen uncooked shrimp

    (Shelled and deveined)

• 1 bag of fresh spinach

• 2 cups cherry tomatoes, halved

• 4 cloves of minced garlic

• salt and pepper

• splash of white wine

• 1 teaspoon butter

Start by preheating the oven to 400 degrees.  Rinse the squash, then using a knife, make slits all around. 

Put in the oven for 1 hour or until the squash can easily be pierced by a knife. 

Remove when ready and cut in half. 

Now here comes the slightly annoying part....you have to remove the seeds!

Use 2 forks to gently take out the inside, removing all seeds. Also scrape the entire squash with the forks to expose the spaghetti. 

Start transferring to separate bowl. 

In a sauté pan, heat up a few tablespoons of olive oil. Add the garlic and the shrimp. 

Cook shrimp for about 2-3 minutes and remove to a bowl. 

Add a splash of white wine. 

Now add the whole bag of spinach and the tomatoes. 

While the spinach, tomatoes and wine are cooking, heat another pan with the butter and add the squash. This is just to WARM it up, not cook. Warm on a low flame for a few minutes. 

Once warm, turn off heat. 

In the other pan, add the shrimp. 

Now add salt and pepper. Sauté for about 5 more minutes. Then serve over the spaghetti. Don't forget to pour the sauce from the pan over everything! Enjoy!!!!