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The most important thing to know about me is that Julia Childs, I am not.  In fact, I'm usually lucky if I can throw something into the microwave at the end of a long day at work.  This is something that I'm well aware will have to change once Liam starts eating real food.  And pursuant to the lofty goal of cooking for our family, I've started experimenting with new recipes.  However, at the end of the day, if the recipe isn't easy - it's not happening.  Enter the spaghetti squash.

Spaghetti squash is such an 'in' vegetable right now.  It serves as an excellent substitute for pasta without all of those carbs and refined grains.  Another bonus to spaghetti squash - it makes you look much more impressive of a cook than you really are.  It's super easy to make and makes for high impact dish.  So without further ado...the recipe.

1 spaghetti squash
1/2 lb of shrimp
assorted vegetables (For our meal, I picked zucchini, broccoli, asparagus, and mushrooms)
1 jar of Pesto sauce
olive oil

Pre-heat oven to 375 degrees.  Poke squash with fork over the entire surface (similar to how you would poke holes into a potato prior to baking).  Bake in oven for 1 hour.  For a larger squash, you may need to bake it for an hour and a half.  Once cooler, cut in half lengthwise and scoop out seeds and fibrous strings.  Using fork gently scrape the pulp of the squash into strands.

While the squash is baking, heat skillet with olive oil and garlic.  Once warm, saute shrimp until pink and cooked through.  Set aside.  In another skillet, heat olive oil and garlic.  Satue the vegetables until crisp, but cooked.

Once squash has been formed into strands, toss 4 tablespoons of pesto, 'spaghetti', shrimp, and vegetables and serve and enjoy!

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