Spaghetti Squash And Shrimp Dinner

MAIN DISH:

1 Large spaghetti squash
1/2 Pound cleaned, medium shrimp
1/4 C romano cheese grated
Salt and pepper to taste

Cut squash lengthwise being careful as this squash has a hard outter flesh. Scoop out seeds. Place cut side down in a pan big enough to hold both halves. Pour in enough water to come half way up squash. Bring to a gentle boil. Cook for 25 minutes or until fork inserted into flesh goes in easily. Meanwhile, heat up 1 tsp oil (I used bacon grease as I had cooked bacon for some Brussel sprouts). Dump in srhimp and cook until pink (try not to do this until squash is almost done as the shrimp will be tough).

Drain squash, shred flesh with fork and scoop out back into pan. Add butter, garlic salt and pepper. Toss in shrimp and cheese. Eat warm, serves 2-4 people.

SIDE:

Fried Brussel Sprouts and Mushrooms

1 package fresh Brussel Sprouts, cleaned and cut in half.
2 slices thick cut bacon, match sticked
1 lg clove garlic, minced
1 tsp olive oil (set aside)
1 C mushrooms, sliced
1 small onion, halved and sliced thin

Heat up pan, add bacon. Cook until almost crisp and then add garlic and onions. Cook until almost translucent. Add brussel sprouts. Salt  and cook until almost tender (some sprouts will caramelize) add mushrooms. Add oil if extra moisture is needed to prevent sticking. Finish cooking until mushrooms are done. Serve warm.

DESSERT

Quick Eay Ice Cream Dessert

2-4 Mounds Ice Cream Treats, Frozen
2 C berries
1 tsp corn starch
1/4 C water
1/2 TBSP aguave nectar

Clean and slice berries (strawberries), place in a sauce pan. Add water and nectar. Cook on medium until berries are breaking down and put out their juice. Add cornstarch that has been mixed with 1/8 C water. Stir in and let sauce get thick. Set aside to cool.

Place ice cream treat in bowl, top with berry sauce. Eat and enjoy!

*Whipped cream would be great as well as toasted nuts on this dish. My fiance toasted a waffle and used it as a base and as extra texture. YUM!!!