Skinny Pesto Shrimp On Spaghetti Squash

• 1 spaghetti squash
• 1 seasoning pack of Knorr's Creamy Pesto
• 1 tablespoon olive oil
• 2 teaspoons butter
• 6 ounces shrimp frozen
• 1 cup spinach frozen or fresh, chopped
• 1/2 cup shitake mushrooms
• 2 tablespoons grated Parmesan cheese
• garlic salt
• pepper
• salt
• 1/2 cup milk

1. Cut Spaghetti Squash in half (long way). Remove seeds. Place face down in glass baking dish. Add 1/4 cup of water. Bake in oven at 400 degrees for 40 minutes.
2. Put 1 teaspoon butter in a frying pan. Add 6 oz shrimp, chopped mushrooms and spinach. Place on stove top until heated thoroughly (mushrooms should brown). Sprinkle on garlic salt and let sit.
3. Take pack of Creamy Pesto Sauce and add 1/2 cup of milk and 1 T of olive oil to mix. (Do not follow directions on pack). Whisk in small soup pan until boiling.
4. Remove Spaghetti squash from oven. Fork out "Spaghetti" into large bowl.
5. Add 1 teaspoon of butter and 2 tablespoons of parmesan cheese to noodles, stir until even. Then add the shrimp, mushroom and spinach mixture. Top with the pesto sauce and stir. Let simmer over low heat for 8-20 minutes so flavors can blend.
6. Top with salt and pepper, serve immediately.

squash, pack of knorr, olive oil, butter, shrimp, shitake mushrooms, parmesan cheese, garlic, pepper, salt, milk

Taken from www.yummly.com/recipe/Skinny-Pesto-Shrimp-on-Spaghetti-Squash--1243878 (may not work)