Shrimp and asparagus pasta

INGREDIENTS

• 1 lb large shrimp, raw, peeled and deveined (or 1 lb chicken breasts cubed)
• 1 large spaghetti squash (about 3lbs)
• 2 cups asparagus, cut into 1 inch pieces
• ½ cup onion, chopped
• 3-4 cloves garlic, minced
• 3 tbsp fresh parsley
• ½ tsp crushed red pepper flakes, optional
• 2 tbsp extra virgin olive oil
• 4 tbsp cooking fat
• Sea salt & freshly ground pepper to taste

  PREPARATION

• Preheat your oven to 375 F.
• Cut the spaghetti squash in two lengthwise and using a spoon, remove the seeds and stringy bits until the middle part is clean. Place in the oven, cut side down and on a baking sheet, 30 to 40 minutes or until the flesh of the squash is easily scraped off.
• While the squash is cooking, preheat 2 tbsp cooking fat in a skillet over a medium heat. Cook the shrimp 2 to 3 minutes, stirring frequently until shrimp are bright prink and opaque. Remove shrimp from pan and set aside.
• If using chicken, add chicken to pan with 2 tbsp cooking fat and cook 6-8 minutes until cooked through. Remove from pan and set aside.
• In the same skillet add 2 tbsp of cooking fat over medium high heat. Add the onions and garlic and sauté until the onions soften, about 4 minutes.
• Add the asparagus and cook 5 minutes, stirring occasionally until bright green and crisp but tender.
• Once the squash is ready, let it cool a few minutes just so it’s cool enough to handle and then use a fork to scrape out the flesh.
• Add the squash flesh, shrimp, 2 tbsp of the chopped parsley, olive oil, and red pepper flakes if using into the skillet with the asparagus and onion. Season to taste with sea salt and ground pepper. Combine everything together until it’s all warmed up.
• Garnish with the remaining parsley to serve.