I don’t even think you’re ready for how amazing, easy, simple and FAST this dinner is.
It’s almost ludicrous of me even writing about it, because it going to go so quick. Lol.
But get ready. Here you go!
Shrimpies & Veggie Noodles 
– Serves 2
– Serves 2
(And FYI “shrimpies” is just my personal cute name for shrimp…it’s not a weird or unique variety of shrimp…lol. Just to clear things up) 😉
- Make veggie noodles using a Veggetti – 1 large yellow squash and 1 large zucchini
- Saute’ 6-8 large shrimp in grapeseed or olive oil, seasoned with salt, pepper and spices of your choice. Liberally coated.
- Flip shrimp to other side after 2-3 minutes and cook until no longer translucent (4-5 minutes tops). Remove from pan.
- Cut veggie noodles once or twice to make smaller strands, and toss into pan.
- Heat through, coating in oil and seasonings from shrimp for 2-3 minutes. Add extra oil or spices if needed.
- Divide noodles into 2 servings and top with shrimp.
DONE!!!
Can you believe it? I told you it was fast! I honestly think the whole dinner is cooked in under 10 minutes. If your shrimp are fresh or already defrosted that will save time, and honestly the longest time is spent twisting the squash into noodles (4-5 minutes, tops). Enjoy! ~Melody
There are literally ENDLESS possibilities of eating spaghetti squash, and if you’ve never made one yourself then I don’t know how I can make you understand what you’re missing out on. (Hint: go get one tonight…)
For tonight’s easy and flavor-packed variation I present to you spaghetti squash with basil, coconut oil, garlic and grape tomatoes tossed with chicken.What was fun about tonights, was that the squash cooked up perfectly, allowing every “spaghetti” string to scoop perfectly out of the skin, leaving a clean “bowl.” (fyi – that doesn’t always happen where it scrapes clean, so that was extra special!) So I thought, how perfect! Let’s mix it up, then put it right back in!
Easy cooking tips:
- Preheat oven to 400 degrees
- Pop the squash in whole and bake 45 minutes, rotating halfway through
- Cut in half lengthwise
- Scoop out “pumpkin-like seeds”
- Shred squash into “spaghetti”
If you’ve never had noodles made from zucchini (or other vegetables, for that matter) you don’t know what you’re missing!!!
So today’s the day.
Go grab yourself a Veggetti (Bed, Bath & Beyond or Amazon) and get twisting!
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
That’s my kind of cooking! Make it tonight and let me know how you liked it!
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
Because of the thinner noodle shape, they will cook and soften just with the heat from the sauce! No need to pre-cook them or boil/steam them beforehand. Just add them in raw, and the strands will cook up in seconds!That’s why I LOVE them even more. NO HASSLE, NO EXTRA DISHES. 😉
That’s my kind of cooking! Make it tonight and let me know how you liked it! 
