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In keeping with our Whole30 reset, I made a typical pasta dish for tonight’s dinner using spaghetti squash to replace the ‘forbidden for now’ grain, and since spaghetti squash is rather bland on its own, I spiced it up with some very zesty grilled shrimp and lots of garlic. I also omitted the Parmesan as per Whole30 regs but it would have added another layer of flavour. Another thing I learned about spaghetti squash is that to get the longest strands it’s best to cut it vertically instead of lengthwise. Who knew? And it fits better in a modest sized pressure cooker.
One of the main reasons I love the Whole30 focus is that the only things we can eat for the month is protein, fruit and veggies….lots and lots of veggies.
I chose chard as the green vegetable. It was a great alternative to spinach and kale, requiring very little cooking and I love that little extra sweet crunch of the stems.
Warning! The shrimp are spicy, but I must say, they were the perfect compliment to the squash mixture. You can dial it down and use another type of hot sauce, or use less but spear a little chunk of shrimp onto your fork then pile on the spaghetti squash and you’ll see what I mean. Perfection!