Lemon Garlic Shrimp with Spaghetti Squash

When you’re diagnosed with prediabetes, a great first step to take is to eliminate all or most simple carbs. As a coach, I find that there is a lot of confusion about what carbs are, and the great variety among them. So let’s dig in real quick before we get to this delicious recipe.

First, I want you to think about simple carbs. Those are breads, pastries, pasta, white rice, crackers and cookies. They usually contain very little fiber. Your body breaks them down quickly which results in a spike in your blood sugar levels. You get energy very fast, but then you ‘crash’ and need more.

Then think about complex carbs, also called slow carbs, because it takes your body longer to process them. They are full of fiber which slows down digestion and as a result your blood sugar levels don’t spike like they do with simple carbs. What are complex carbs? Veggies, for example are complex carbs. So are nuts and seeds; and whole grains (brown rice for example).

As I said, a great first step is to cut out simple carbs, but of course we all love pasta, don’t we? Not to worry. Enter spaghetti squash here. This nifty vegetable can be simply roasted in the oven, and when scooped out makes cool noodles, just like spaghetti. Yay!!!

So give this recipe a try, pasta lovers. You won’t be disappointed.

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Lemon Garlic Shrimp with Spaghetti Squash
2 servings

1 Spaghetti Squash
2 tbsps Extra Virgin Olive Oil
2 Garlic (cloves, minced)
8 ozs Shrimp (uncooked, peeled)
1 Lemon (juiced)
1/4 tsp Sea Salt (or more to taste)
2 tbsps Parsley (chopped, to garnish)

Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Slice the spaghetti squash in half through its belly, and place cut-side down on the baking sheet. Bake for 30-40 minutes, remove from the oven and let cool slightly.
While the squash is cooling, heat the olive oil in a skillet over medium heat. Add the garlic and shrimp. Saute for 5-7 minutes, or until the shrimp is cooked through. Squeeze the lemon juice into the pan, and season with sea salt.
Scoop out the spaghetti squash into noodles and divide them between bowls. Top with the shrimp, drizzle with the sauce from the pan, a little extra olive oil, and a sprinkle of parsley. Enjoy!

NOTES:
No Shrimp - Use chickpeas or white beans instead for a vegan meal instead.
Leftovers - Keeps well in the fridge for 2 to 3 days.

Isn’t that super-easy?! I hope you like it. Let me know what you think once you try it.

If you have prediabetes, high blood sugar levels or are dealing with insulin resistance and would like more help and recipes to cut out simple carbs, join my tribe and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.