Servings: 8

INGREDIENTS:

 1/4 cup water
 1 spaghetti squash
 2 lb. Shrimp (deveined)
 1 white onion, diced
 4 tbsp butter 
 2 tbsp extra-virgin olive oil
 1 cup sliced mushrooms
 1 zucchini, diced
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 1 Lemon
 1 cup shredded cheese
 8 serv. Keto Cream Sauce

INSTRUCTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Pour water into a baking dish.
2. Cut squash lengthwise in equal halves, take out the seeds and place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
3. While squash is baking, add shrimp, onions and 4 tbsp butter in a skillet over medium-high heat, let simmer until shrimp turn pink then turn to Low heat.
4. Heat 2 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. 
5. Add the shrimp and onions to the other skillet with vegetables, stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
6. Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Top each serving of spaghetti squash with roughly 1 cup of shrimp & vegetables,1/8 cup of cheese, 3-4 tbsp Keto Cream Sauce (see pg.  in recipe book) and a little squeeze of lemon juice!

(only eat 1 serving of spaghetti squash at a time since it does have some carbs and could jeopardize your Keto)