If any of you follow me on Instagram, then you know that I’m currently in the midst of Whole30. In fact, yesterday I hit the midway point! Just 15 more days to go, and honestly, I’m feeling great and enjoying the change. No dairy, no sugar, no grains, no legumes, no soy, no alcohol…..cutting all of that out after the gluttony of the holidays was a welcome change.
Today I won’t spend too much time going into all the details – I’m saving that for when I get to the end of this challenge- but for now, I do want to share one of our favorite recipe discoveries with you as several people have requested it after seeing it on my Instagram story a few days ago.
Credit for this particular recipe goes to PlateJoy, a menu planning service that I’ve been using for the past several months. With its dietary customization capabilities, I’ve been able to switch our profile to ensure I’m only receiving Whole30 recipes every week, and there have been some really great ones- particularly this dish.
If you’re cooking for your whole family, or a larger group of friends, this Creamy Lemon Basil Spaghetti Squash with Shrimp can easily be doubled to serve four to five people, as you only use half of the spaghetti squash for this two serving recipe. Even with half a spaghetti squash, we usually have a little of the squash left over as it makes quite a large serving. Hope you enjoy this as much as we do!