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          Terri’s Recipe for Spaghetti Squash Shrimp Alfredo

          November 04, 2003

          Following is Terri’s recipe as featured on the show.

          Spaghetti Squash Shrimp Alfredo

          Preheat oven to 375 degrees.

          1 med spaghetti squash
          1 sliced and diced red pepper
          1 sliced and diced yellow pepper
          1 sliced and diced orange pepper
          1 sliced and diced red onion
          4 green onions
          8 oz container of sliced mushrooms
          2 handfulls of snow peas in the pod
          water chestnuts optional
          1 container Alouette Light garlic and herb cheese
          1 12 oz. container fat-free sour cream
          cooked shrimp (you can use any meat, shrimp, chicken, beef, but you have to cook it before it goes in the mix)
          garlic, salt, pepper (and/or crushed red pepper seeds to make spicy)
          olive oil spray
          1 oblong metal cake pan sprayed with the olive oil spray

          This dish is put together very much like a stir fry with the vegetables served al dente (crisp).

          Cut spaghetti squash in half. The inside will look like a pumpkin, so you scrape all the loose squash and seeds out of the middle. Then it will look like a cantaloupe. Spray each half with the olive oil spray, and season with the garlic, salt, and pepper. Turn each half so the cut side is down inside the pan, therefore when it heats up, it steams into itself.

          Bake for about 45-55 minutes or until it is fork tender, where you can puncture the outside of the hull and it’s soft in the middle.

          While the squash is in the oven, put all the peppers, onions, mushrooms, chestnuts and pea pods into a large pan and saute on med/high heat. Before the onions turn transparent, stir in the cheese and sour cream together into the mixture, and add the shrimp (tails on or off, your discretion) last. Let simmer on warm, stirring intermittently. Depending on how crisp you like your vegetables, this will take about 20 minutes to cook.

          When the squash is done, use a glove to turn over. Be careful: These will be hot on the inside and steam up, so let them cool a little bit before you try to handle them. When they are cooled, use a fork and pull from the outer part of the shell to the inside and the squash will string out like spaghetti.

          Place on a plate. Optional: top the squash with mozarella or some kind of shredded cheese. Then top with the cheese/veggie/shrimp mixture that was being sautéed.

          You can also use a tomato sauce over the squash like regular spaghetti, or just salt, pepper and parmesean cheese, or just use your imagination and serve with a salad.

          Makes approximately 6 servings.

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