truffled shrimp & spaghetti squash

Low FODMAP

Makes about 4 servings

 Ingredients
1 lb large raw shrimp, peeled (~35 shrimp)
1 medium spaghetti squash
1/2 cup freshly grated Parmesan
crushed red pepper, to taste
1 tablespoon garlic infused oil** (you can just do regular olive oil with 2 cloves of minced garlic if not avoiding FODMAPs)
2 tablespoons truffle infused oil...I guess this can be omitted because not everyone has truffle infused oil but it was SO GOOOOOOD)
salt and pepper, to taste

Directions:
1. Preheat oven to 425F.
2. Cut spaghetti squash in half length wise and drizzle with olive oil.
3. Place squash open-side down on a baking sheet and bake for 40 minutes. 
4. Heat olive oil in a large skillet. Add minced garlic if not avoiding FODMAPs*
5. Add shrimp to pan and cook 3-4 minutes a side, or until pink and translucent. 
6. Once spaghetti squash is done, use a fork to remove the inner contents, or the "spaghetti".
7. Add the spaghetti to the pan with your shrimp.
8. add a few dashes of salt and pepper.  
9. Drizzle in the truffle oil. 2 tablespoons is about what I used, but I was tempted to drizzle a bit more because I love the truffle taste. 
If not using truffle oil, add a bit more regular oil to moisten the spaghetti squash. 
9. Mix in your Parmesan, red pepper, and enjoy!