Shrimp Faux Fredo

Shrimp Faux Fredo

I call this a faux fredo because it doesn't use fettuccine or your typical cream sauce. The base is spaghetti squash and coconut milk (cream). Since I've overhauled many of our dinner meals to include healthier alternative ingredients, my husband has been on board (for the most part). He hates spaghetti squash, but this dish was husband (and 2 out of 3 kids) approved.  It's a mash-up of some different coconut milk alfredo recipes adapted to include parmesan cheese, because...cheese. It served 3 adults and 3 kids, plus leftovers for my lunch.

Note: If there's a certain brand I like I noted it. I also like to use the same pans for different steps to reduce dishes. In the directions you can cook your shrimp and spinach together. In the picture I cooked them separately.

These are the inspirations: http://pin.it/sKEDofu and http://pin.it/MvW7ky9

Here's my version: 

Ingredients

• One medium sized spaghetti squash
• Olive oil, salt and pepper for squash
• 2 lbs medium shrimp + 2 Tbs butter or olive oil
• 1/2 bag baby spinach (or more if you like)
• 1 package Coleman nitrate free bacon (Costco)
  
  Sauce
• 4 Tbs grass-fed butter (Kerrygold unsalted)
• 2 cans Coconut milk cream (I used the SoDelicious cook ready brand)
• 1 cu vegetable or chicken stock
• 2 Tbs corn starch
• 1 cup grated parmesan cheese (or more for your taste/thickness)
• 1 Tbs dried parsley
• 2 Tbs lemon juice
• 2 tsp minced garlic or powder (minced you'll cook with your butter, powder can be added later)
• Salt, pepper and garlic to taste

Instructions

1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise, scoop out seeds (I use an ice cream scoop), season with salt, pepper and spread olive oil on the inside. Place inside-down on a parchment lined baking sheet. Also cook your bacon on a separate parchment lined baking sheet. I crumbled a whole package for the 6 of us.
2. Roast for about 20 minutes. When you see the squash skin browning/bending it's ready. Set aside and cool for easier removal later. Keep an eye on your bacon during this time as well, remove when it's to your texture liking.
3. Melt butter (& minced garlic) in a deep saute pan over medium heat, mix in coconut milk. Add the cornstarch to the chicken stock in a separate bowl, mix well, then add it to the pan. Mix all with a whisk. Add parsley, salt, pepper (garlic powder) Bring to a light boil, whisking occasionally, then reduce to a simmer. Add the parmesan and lemon juice. Mix well and continue to simmer while you cook the shrimp.
4. In another saute pan melt butter or olive oil over medium heat. Add your shrimp, season to taste. As they start to turn pink on the bottom, turn over and add your spinach. Cook down until shrimp are cooked through and spinach is to desired texture.
5. Your spaghetti squash skin is probably still warm, so use tongs or oven mitt to hold while you scrape the insides out with a fork into a dish. Pour squash into the sauce pan, coating all of the squash. Add your shrimp and spinach combining lightly. Top with crumbled bacon.