INGREDIENTS  

• 2 tbsp Olive Oil
• 20 Medium Shrimp
• 1 Garlic Clove, Minced
• 1 cup Chicken Broth or Vegetable Broth
• 1 cup Heavy Cream
• ½ cup sundried tomatoes, Julian style
• 2 cup Fresh Spinach
• ½ cup Baby Bella or White Mushrooms
• ⅔ cup Parmesan Cheese, grated
• ¼ Oregano or Italian seasoning
• Salt and Pepper, to taste

Spaghetti Squash

• 1 Large Spaghetti Squash
• Salt and Pepper, to taste
• 1 tbsp Olive Oil

INSTRUCTIONS 

• Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Lightly salt and pepper and drizzle the inside with olive oil. Place on a baking sheet with a splash of water.
• Cook spaghetti squash for 30-40 minutes until soft.
• While spaghetti is in the oven, add sliced mushrooms to the skillet with a tbsp of olive oil on medium heat and cook until soft, about 2 minutes.
• Add minced garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds) and then add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
• Add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
• Bring to a boil, reduce heat and simmer for 4-5, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 2-3 minutes. Season with salt and pepper
• While sauce is simmering, rinse and pat shrimp dry and sprinkle with pepper. Saute in a pan with olive
• Return chicken to skillet and serve topped with cream sauce.