thanks Jenny!

This quick, easy, and delish recipe comes from my Illinois BFF, Jennifer.  My girl knows how to throw together a fabulous dinner like no one else! With three busy sons, who run her ragged, she is the master. Love you, Jenni-Jen! xoxo

Jalapeño-Coconut Shrimp atop Spaghetti Squash

1 can coconut milk (not low-fat)
2 jalapeño peppers, seeded and roughly chopped
Zest and juice from 4 limes, divided
Salt and freshly ground black pepper
1 spaghetti squash (about 3 pounds)
1 tablespoon olive oil
1 pound large (21-25 count) shrimp, peeled and deveined
2 garlic cloves, peeled and minced
1 spaghetti squash (about 3 pounds)
1 handful cilantro leaves, roughly chopped

Pour the coconut milk into a medium saucepan and simmer until thickened and reduced by about half. Pour into a blender; add the jalapeño and half of the lime juice. Blend until smooth. Season with salt and pepper. Taste and add more lime juice, if needed.  Return to saucepan, add lime zest, and keep warm.

Cut the spaghetti squash lengthwise.  Scrape out the seeds and fibers using a large spoon.

Place one-half cut-side-up in a microwave-safe dish.  Pour 1/4 cup of water into the hollow of the squash halve, then place the other half on top cut-side-down.  Place the dish in the microwave and cook on full power for 10 to 12 minutes. To test for doneness, just squeeze the top half gently to check to see if the squash is flexible.  Remove from microwave and let rest until cool enough to handle about 5 minutes. 

Meanwhile, heat a large skillet over medium-high heat, when hot add olive oil. Sauté shrimp tossing until pink and cooked through, about 5 minutes. Add garlic after the first 2 minutes.

Drain any remaining water, if there is any. Use a fork and scrape lengthwise down the inside of each squash half to pull out the strands and place them directly onto serving dishes.

Place shrimp atop squash, pour warm jalapeño-coconut sauce on top, and garnish with cilantro.

Serves 4