Careme

Ingredients

• Shrimp raw frozen 31 to 40 count 1 lb $5.99 sale
• Organic spaghetti squash 1 squash $7.96
• Signature Select white sliced mushrooms 8 oz from 8 oz pack $4.49
• Signature SELECT/FARMS Spinach 8 oz $1.50 sale
• Organic sweet onion 1 small $2.24
• Organic garlic bulbs 1 bulb, use 4 cloves $2.49
• Organic fresh thyme 0.5 oz pack, use 1 teaspoon leaves $2.49
• Butter 1 tablespoon pantry
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Red pepper flakes pinch, optional pantry
• Parmesan 2 tablespoons, optional pantry optional

Instructions

1. Heat the oven to 425°F. Halve 1 organic spaghetti squash priced at $7.96 lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Place cut-side down on a sheet pan and roast 25 to 30 minutes until tender.
2. While the squash roasts, thaw and pat dry 1 lb shrimp raw frozen 31 to 40 count priced at $5.99 sale. If needed, peel and devein. Thinly slice 1 small organic sweet onion priced at $2.24. Mince 4 cloves from 1 organic garlic bulb priced at $2.49. Clean 8 oz Signature Select white sliced mushrooms priced at $4.49 if needed. Pick 1 teaspoon thyme leaves from the $2.49 pack.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 lb shrimp, season with 1/2 teaspoon salt, black pepper, and a pinch of red pepper flakes if using, and cook 1 to 2 minutes per side until just pink. Transfer to a plate.
4. Reduce the skillet to medium. Add 1 tablespoon butter and the sliced onion. Cook 2 minutes, then add the 8 oz mushrooms, the 4 minced garlic cloves, the 1 teaspoon thyme leaves, 1/2 teaspoon salt, and black pepper. Cook 5 to 6 minutes until the mushrooms brown and their moisture cooks off.
5. Add the full 8 oz bag of Signature SELECT/FARMS Spinach priced at $1.50 sale and cook 1 to 2 minutes until wilted. Return the cooked shrimp to the skillet and toss to combine.
6. When the spaghetti squash is tender, use a fork to scrape the strands into the shell. Divide the squash strands between 2 bowls or plates. Top with the shrimp, mushroom, and spinach mixture. Sprinkle with 2 tablespoons Parmesan if using and finish with black pepper.