Fish

Shrimp San Francisco with Spaghetti Squash is for Dinner.

Shrimp San Francisco with Spaghetti Squash takes several minutes to prepare.

Shrimp San Francisco with Spaghetti Squash takes 30 minutes to cook.

Shrimp San Francisco with Spaghetti Squash makes 8 servings.

The ingredients for Shrimp San Francisco with Spaghetti Squash are:

Spaghetti Squash
Jumbo Cooked Shrimp
Portabellow Mushrooms
Spinach
Cherry Tomatoes
Juice of 1 lemon
4-5 cloves or garlic
Olive Oil
46oz plain greek yogart

Here is how you make Shrimp San Francisco with Spaghetti Squash:

Slice squash in half, lengthwise, microwave each half for 9 minutes, then scoop out the seeds and using a fork, pull strands of squash out and place in a bowl.Sautee mushrooms in olive oil until they release their juices and become tender and moistCrush garlic and add to mushrooms, sauteeing until fragarent but not brownedAdd half a bag of fresh spinach to mixture and sautee until nicely wiltedCut cherry tomatoes in half and add to mushroom mixture while spinach is cooking.Squeeze the juice of 1 lemon over mushrooms and garlic once garlic is sauteed.Cut each jumbo shrimp in half and add to mixture.Add spaghetti squash to pan and combineAdd Greek yogart, stirring until pre-cooked shrimp and yogart are heated throughServe and enjoy. Makes delicious leftovers too.Serving Size:?makes 8 1 cup servings

The nutritional information for Shrimp San Francisco with Spaghetti Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 213.2

• Total Fat: 9.7 g
• Cholesterol: 145.0 mg
• Sodium: 212.0 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 2.7 g
• Protein: 20.5 g