Creamy Cajun-Style Shrimp Scampi with Bell Pepper & Spaghetti Squash

Directions

1. Roast the spaghetti squash: position a rack in the center of the oven and heat to 500°F. Prepare a lined baking sheet, halve the squash, scoop out the seeds, and rub the cut sides with oil, salt, and pepper. Place cut side down on the sheet and bake until tender, about 20–25 minutes.
2. While the squash roasts, thaw the shrimp if needed by rinsing under cold water and patting dry with towels.
3. Slice the red onion into thin strips and mince the garlic. Place them in a bowl. Cut the bell peppers into thin strips and add them to the bowl with the onion and garlic.
4. Slice the celery crosswise into thin pieces and add to the bowl with the other vegetables.
5. Heat a skillet over medium-high and add a coating of oil. When hot, add the vegetables and Cajun seasoning; cook, stirring occasionally, until they begin to soften, about 3–4 minutes.
6. Add the shrimp to the skillet and cook, stirring often, until just opaque, about 3 minutes. Pour in the heavy cream and stir to combine; simmer briefly until the sauce thickens slightly, about 1 minute.
7. Rinse the parsley, remove the stems, and finely chop the leaves. Stir the parsley into the sauce, then remove the skillet from the heat.
8. When the squash is tender, let it rest briefly, then use a fork to shred the flesh into spaghetti-like strands. Divide the squash, shrimp and sauce, and vegetables among plates and serve.