Citrus Shrimp with Snow Peas over Spaghetti Squash

I bought my first spaghetti squash the other day.  I'll admit I had no idea how to cook it.  Google to the rescue!  So simple, I just pierced it five or six times with a sharp knife and popped it in the microwave.  This recipe, typical of the way I cook and quilt, is an accumulation of various ideas floating around in my head.  I think it turned out quite nicely, and it was super quick and easy.  You will need the following ingredients:

1 1/2 lbs of cooked shrimp thawed, tails removed
1 pkg snow peas
1 spaghetti squash
3 Tblsp fresh lemon juice
3 Tblsp white wine
2  tsp olive oil
1/2 tsp fresh minced garlic
1/4 tsp crushed red pepper flakes
1/4 tsp paprika
1/4 tsp sea salt
1 bay leaf
Parmesan Cheese
2 Tblsp fresh parsley




Thaw the shrimp, remove the tails, and squeeze out the excess water.  Squeeze the lemons to make      3 Tblsp of juice.  I love my green vintage depression glass juicer that I got from my Grandma.  It makes me smile.

Combine the lemon juice, wine, and all spices in a bowl.  Add the shrimp and marinate for at least 30 minutes.

Pierce the squash 4 or 5 times with a sharp knife, then cook on high in the microwave for 10-12 minutes.

Remove the shrimp, then heat the marinade in a fry pan.  Add the peas and saute for about 4 minutes.

Add the shrimp and cook just until heated through.  Be sure to remove the bay leaf before serving.

Cut the squash through the equator, not lengthwise.  Scoop out the seeds and discard.  Use a fork to scrape out the squash and separate the strands.

Place the squash on a plate.  Sprinkle with Parmesan cheese.  Add the shrimp and peas.