Roasted Shrimp and Vegetables – a good dish that’s good for you!

This was our Monday Night dinner and it was good enough to share.  The inspiration came from Danielle Walkers, Against All Grain cookbook.  You can check it out here.  

As I’ve mentioned I often simply read cookbooks and while meandering through the grocery store will think back on what I’ve read and re-create, sometimes following the recipe and more often than not, just using it as an idea.  This is what happened last night.  I remembered reading about a shrimp and tomato pasta dish, so this is what I came up with.

Roasted Shrimp and Vegetables with Pasta
Preheat oven to 375 degrees.
1 Spaghetti squash
3 T or so of olive oil or melted ghee
sea salt
pepper
6-7 roma tomatoes
1 head of broccoli, trimmed into pieces
5 – 6 garlic cloves, minced
2 lbs wild caught shrimp, peeled, deveined.  You should probably remove the tails, but I forgot – and no one complained!
1 lemon

Cut the squash in half long way and scoop out the seeds.  Be careful here when using a big knife!
Rub the outside of the squash with olive oil or the ghee.  Sprinkle with a little salt and pepper and lay face down on a lined cookie sheet.  Place in the oven and cook for about 30 minutes.

Quarter the tomatoes and place in a baking sheet along with the broccoli.  Sprinkle with olive oil, salt and pepper and minced garlic.  Stir around in the baking sheet.  Put the tomatoes in the oven and cook for about 30 minutes.  

Take the squash out of the oven and let cool for a minute.  It should be a little soft in the middle.  
Now add the shrimp to the tomato broccoli mixture.  Squeeze the lemon over the mixture.  Roast some more for 20-25 minutes until the shrimp is cooked – it will be pink.

Make noodles from the spaghetti squash by running your fork through the “meat”.  When the shrimp is cooked serve on top of the spaghetti squash noodles.  

A little parmesan on top is quite lovely if you like.
Enjoy!  
I’m looking forward to leftovers for lunch!