6 plum tomatoes
turbinado sugar
1 spaghetti squash
2 tablespoon extra-virgin olive
1 1/2 pounds medium shrimp, peeled and deveined
coarse salt and ground pepper
5 garlic cloves
pinch of red-pepper flakes
2 tablespoons fresh parsley
2 tablespoons fresh basil
juice from 2 lemons
Directions:
1. Preheat oven to 350 degrees F.
2. Cut plum tomatoes in half and arrange cut side up on a baking sheet lined with parchment paper.
3. Sprinkle tomatoes with turbinado sugar.
4. Bake for an hour, remove and let cool.
5. Cut spaghetti squash in half and clean out seeds.
6. Place spaghetti squash in glass casserole dish filled with 1 inch of water, hollow side down.
7. Bake for 45 minutes, remove and let cool. Scope out squash and set aside.
8. Meanwhile, in a large skillet, heat extra-virgin olive oil over high.
9. Season shrimp with coarse salt and ground pepper. Add the shrimp to the skillet and cook until opaque throughout, 3 to 4 minutes.
10. Place garlic cloves, red-pepper flakes, fresh parsley, fresh basil, and fresh lemon juice in a food processor and mix.
11. Add mixture to skillet and cook for 4-6 minutes; toss to coat.
12. Stir in tomatoes and cook until tomatoes being to break down, 4 to 6 minutes. Season with salt.
13. Serve over spaghetti squash.
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