Spaghetti Squash with Basil-Parsley Pesto and Sauteed Shrimp
Serves 3-4, as a main course
Ingredients:
1 4-pound spaghetti squash
1 to 2 tablespoons olive oil
Salt and pepper
Basil-Parsley Pesto Sauce:
½ cup tightly packed basil leaves
½ cup tightly packed parsley leaves
2 cloves garlic, minced
1/3 cup pine nuts
¼ teaspoon salt, or to taste
½ cup olive oil or grapeseed oil
For the Shrimp:
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
For Serving:
pine nuts
Lemon wedges
Parmesan cheese

Angio Foods Used
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Lemon
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Basil
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Garlic
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Parsley
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Pine nuts
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Olive oil
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Shrimp and Prawn
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Winter squash
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