Here’s the recipe and instructions:
Shrimp Veracruz:
1/2 an onion, chopped…or 2 cubes of pop and cook sauteed glazed onions
2 cloves of garlic (I used Great Value minced garlic)
1 organic jalapeno pepper seeded and minced
2 tsp olive oil
1 14.5 oz can of diced organic tomatoes
2 tbsp pitted black olives (green can be used if you prefer them)
3/4 lb peeled and deveined fresh or frozen (make sure it is thawed) shrimp
2 tbsp chopped fresh parsley
1/4 tsp pepper
Spaghetti Squash:
1 lb spaghetti squash
1/4 tsp pepper
1/8 tsp salt (a pinch)
1 tbsp olive oil to drizzle on the squash
Optional: lime wedges
Directions:
Shrimp Veracruz:
1. Saute your onion unless, garlic, and jalepeno over medium heat about 5 minutes.
2. Add tomatoes and olives. Bring it to a boil and then reduce and simmer for about 10 minutes.
3. Add shrimp, parsley, and pepper. Cook for about 5 minutes or until your shrimp look done (they will be pink).
4. Serve over spaghetti squash.
Spaghetti Squash:
1. Preheat your oven to 425F.
2. Cut in half and scoop out seeds.
3. Put squash on baking sheet and sprinkle with olive oil, salt, and pepper.
4. Cook for 30 minutes, turn, and bake another 10 minutes.
5. Remove strands with a fork.
Enjoy!!!