Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shrimp Burrito Bowl with Spaghetti Squash
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 283 milligrams
- Sodium
- 742 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 40 grams
Spaghetti squash is often thought of as a noodle substitute, but why not use it as a rice substitute too? Microwaving the squash for this dish will get it done in about 1/3 of the time it takes in the oven. Properly cooked squash will still have a little texture and bite, and is an earthy, neutral base for the bold flavors in this recipe.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 283 milligrams
- Sodium
- 742 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 40 grams
Ingredients
Directions
- Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent the steam. Microwave until just tender, about 15 minutes. Carefully uncover and let cool slightly. Scrape into strands with a fork and season with salt and pepper.
- Meanwhile, toss the shrimp with the lime zest, chile powder and a pinch each of salt and pepper; set aside. Thinly slice the bell peppers, discarding the seeds. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the peppers, season with salt and cook, stirring, until lightly browned and crisp-tender, about 5 minutes. Add the cilantro stems and corn and cook until hot, 1 more minute. Push to one side of the skillet. Add the remaining 1 tablespoon olive oil to the other side, then add the shrimp and cook until lightly browned and mostly cooked through, about 3 minutes. Stir into the pepper mixture until the shrimp are cooked through, about 1 more minute.
- Stir the sour cream and lime juice together; season with salt. Divide the squash among bowls and top with the shrimp mixture. Top with the salsa, lime sour cream, guacamole and cilantro leaves.
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