1 spaghetti squash
1 t olive oil
4 cloves garlic, minced
2 t dried parsley (or 1/2 c chopped fresh Italian parsley or basil)
1 t Italian seasoning
1 c coconut milk
1/4 c chicken broth (organic, low sodium)
1/2 tsp. arrowroot powder (as a thickener)
1 lb. shrimp
1 tsp. garlic powder
1 tsp. black pepper
pinch sea salt (optional)
1. Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. This is the only thing you really have to allow time for when cooking this meal. Everything else cooks quickly!
2. When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily! While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce.
3. Heat the oil in a skillet. Sauté garlic and when garlic starts to brown, add the shrimp. Sauté until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.
4. Cut the spaghetti squash open by slicing it in half and remove the seeds. With a spoon scrap the spaghetti squash out of its shell into a bowl. It will look like spaghetti. Place desired amount on a plate and spoon shrimp & alfredo sauce over the top. Garnish with some chopped fresh basil and enjoy.