When I ask my husband for suggestions of what he wants for dinner, his usual reply is something tasty, tasty, tasty. So when I remembered I had bought a spaghetti squash to use this week, I thought why not combine that with the bag of frozen large shrimp I have in the freezer and make exactly what he wants…something tasty, tasty, tasty—and he agreed!

Ingredients: (serves 2)

• 1 organic spaghetti squash, cooked, cooled and separated into strands
• 1 1/2 Tbsp. organic butter
• 1 1/2 Tbsp. organic, virgin olive oil
• 3 cloves organic garlic, minced
• 10 large shrimp, wild caught, cooked (thawed if frozen)
• 8 organic cherry tomatoes cut into pieces OR5 oz. organic, sun-dried tomatoes
• Himalayan salt to taste

Heat butter and oil in a medium ceramic skillet over medium heat.

Add garlic and cook for approx. 30 seconds, stirring constantly.

Add shrimp and sauté until heated.

Add tomatoes and quickly toss.

Add squash strands and toss gently to combine together until well heated; salt to taste.