Lemon and Herb Spaghetti Squash with Roasted Shrimp


2 small to medium spaghetti squash
12 oz. large shrimp, peeled and deveined (about 20 shrimp)
1 Tbsp olive oil
2 Tbsp butter (grass fed)
Salt and cracked pepper, to taste
3 cloves garlic, minced
1 lemon, juiced
1 tsp. lemon zest
½ cup dry white wine
1 tsp. Dijon mustard
¼ tsp. red pepper flakes
¼ cup plain Greek yogurt
2 Tbsp fresh parsley, chopped


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