Sauteed Shrimp With Spinach, Tomatoes, And Spaghetti Squash

• 2 tablespoons olive oil, or to taste, divided
• 1 large spaghetti squash, halved and seeded, or to taste
• 3 cups fresh spinach
• 1 clove garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 cup cherry tomatoes
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley
• 3/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

1. Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
2. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.

olive oil, fresh spinach, clove garlic, shrimp, cherry tomatoes, salt, ground black pepper, parsley, chicken broth, lemon juice, lemon zest

Taken from www.allrecipes.com/recipe/260711/sauteed-shrimp-with-spinach-tomatoes-and-spaghetti-squash/ (may not work)