Butternut Squash Pesto & Shrimp w/Spaghetti Squash

Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

1 large Spaghetti Squash,  halved
Nonstick Cooking Spray
1 small Butternut Squash
2 c fresh basil leaves
1/2 c Parmesan Cheese
2 Garlic Cloves
2 c Olive Oil
Sea Salt
Black Pepper
1 c Pine Nuts
3 Tbsp Butter
1 1/2 lb Shrimp,  8-10 count per lb, peeled & devined
1 Tbsp Old Bay Seasoning

Preheat conventional oven to 375°
Place Spaghetti Squash in a large baking dish, pulp side down & spray with cooking spray.
Wrap dish with aluminum foil and bake for 45 minutes.
Remove from oven & set aside.
Cover bottom of a cookie sheet with parchment paper
Spray Butternut Squash with cooking spray.
Sprinkle Butternut Squash with Salt & Pepper.
Bake for 25-30 minutes or until tender.
Remove from oven and set aside.

For Pesto:
Place basil & garlic in food processor and process until basil forms a paste.
Add cheese, Salt & Pepper and pulse a few times.
Gradually pour in 1 cup olive oil while processing until mixed thoroughly.
Scrape down processor bowl and add cooked Butternut Squash and Pine Nuts
Begin to process while gradually adding remaining Olive Oil.
Add additional Olive Oil if needed
Set pesto aside.

For Shrimp:

Place heavy skillet over medium heat.
Melt butter in skillet.
Toss shrimp in Old Bay Seasoning
Add shrimp to skillet in a single layer.
Flip shrimp once,  cooking until pink.

Toss Spaghetti Squash with pesto.
Divide between 4 large bowls.
Add an equal number of shrimp to each bowl.
Garnish with lemon wedges and ENJOY!