Recipe:
1 Spaghetti Squash
1 tsp Coconut Oil
4 ounces frozen shrimp (peeled and deveined)
1 Laughing Cow White Cheddar Cheese Block
1 Slice Reduced Fat Mozzarella Cheese
Old Bay
I sliced the spaghetti squash in half, scooped out the seeds, and placed upside down on a Pampered Chef stone (you can use any cookie sheet that you have). Bake for about 40 minutes in an oven that has been pre-heated to 400 degrees. When this is done you will take the squash out of the oven, flip right side up, and "shred" the inside with two forks. I find the two fork method easiest as one fork can hold the VERY hot squash still while you work with the other hand.
While your squash is cooking take a small frying pan and add the 1 tsp of coconut oil. Allow this to get hot for about one minute. Add you shrimp and cook until they are pink. Sprinkle with a little old bay now and let them sit until your squash is complete.
When you have your squash shredded you will place it in a small broiler safe pan. I added the shredded squash, cooked shrimp (with the juice that was in the pan), and 1 wedge of Laughing Cow cheese. Stir gently to incorporate all ingredients. It's ok if the cheese doesn't cover everything (and you can use more than one wedge if you prefer). Sprinkle the top of this with more Old Bay and then take your cheese slice and break apart to place on top. At this point, you will put it in the oven for just a few minutes until your cheese is melted and brown if you prefer. Don't overcook or your squash will get a little crunchy (which is fine by me!).
This dish is only 5 Weight Watchers points and SO very satisfying!!
