Martha Stewart shrimp and spaghetti squash

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I made Martha Stewart’s roasted shrimp and spaghetti squash last night. I thought it turned out great, very light and satisfying. The kids rejected it, despite having eaten (and enjoyed) shrimp before.

Tweaks I made to the recipe: I cooked the spaghetti squash in the slow cooker (7 hours on low with 2 cups of water) so it would be done when we got home; I roasted the shrimp with shells on; I used dried parsley instead of fresh (our parsley is pretty slim pickings right now); and I went without the lemon wedges. With those changes, dinner was on the table in less than 20 minutes – woo! If only the kids had eaten it, I would say this was a great midweek meal.

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