Spaghetti squash stuffed with shrimp and Tasso is so good, y'all...you can hardly tell it's actually good for you!
Ingredients
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1 spaghetti squash
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1 piece Tasso
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1lb peeled deveined shrimp
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1 onion
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3 cloves garlic
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2 tbsp sun dried tomatoes
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1/4 cp feta cheese (optional)
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Fresh grated Parmesan
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Parsley for garnish
Directions
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Preheat oven to 400.
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Cut ends off of squash then split longways.
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Remove seeds and stringy interior. Lightly coat with olive oil and roast face down until soft. Remove flesh with a fork.
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Slice Tasso, dice onion and mince garlic and sun-dried tomatoes.
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In a sauté pan brown off Tasso. Add in onions and cook until soft. Add in shrimp and season liberally. Cook 3 minutes and add in garlic and sun-dried tomatoes.
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Add in squash and mix well. Fold in feta cheese if using.
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Spoon mixture back into shells and top with Parmesan cheese.
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Bake until cheese is browned.
