EatingWell: A healthy take on 'shrimp scampi'
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
Recipe nutrition: Per serving: 266 calories; 14 g fat (5 g sat, 7 g mono); 198 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 3 g total sugars; 24 g protein; 2 g fiber; 450 mg sodium; 473 mg potassium.
Nutrition bonus: Vitamin B12 (21 percent daily value)
1/2 Carbohydrate Serving(s)
Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
