Roasted Shrimp With Spaghetti Squash

Ingredients:
1 med. spaghetti squash, halved lengthwise,
coarse salt and pepper
1 lb. uncooked shrimp, peeled and deveined
1 T. plus 1 t. olive oil
1 T. lemon juice
2 T. fresh parsley, chopped

Directions:
Preheat oven to 375. Season squash with salt and pepper. (Leave seeds in squash when cooking.) Place cut side down in a 9x13 baking dish.
Add 3/4 c. water and roast until tender when pierced with a knife, about 45 minutes.
Meanwhile, on a rimmed baking sheet, toss shrimp with 1 t. oil and season with salt and pepper.
Roast until cooked though, 8-10 minutes.
Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl.
Add shrimp and any cooking juices, lemon juice, and 1 T. oil; toss to combine.
Season with salt and pepper, top with parsley, and serve with lemon wedges.

Makes 4 servings. Total time 55 min.

Verdict:
I think I would have really liked this if the spaghetti squash was cooked more. I think I took it out prematurely and so it was a little crunchy. I have never eaten spaghetti squash before but it was cool. I will most likely try this again to see if I have better results.