About the Recipe
3 medium spaghetti squash
8 oz Crave Brothers Mascarpone
¾ cup sour cream
1 ½ cups Crave Brothers Fresh Mozzarella Cheese, shredded
2 tbsp fresh chives, chopped
black pepper, to taste
1 lb large shrimp, peeled and deveined
1/4 tsp salt
1 tsp cayenne pepper
2 tbsp olive oil
4 garlic cloves, minced
3 tbsp cilantro, chopped, plus more for topping
1 tbsp butter
2 tbsp lime juice
2 avocados, sliced, for topping
1 large tomato, chopped, for topping
Preheat oven to 375.
Cut each spaghetti squash in half and scoop out the seeds with a spoon. Lay squash skin side down on a baking sheet. Bake for 45 minutes or until cooked through.
In a bowl mix together the mascarpone, sour cream, mozzarella cheese and chives. Season with black pepper. Set aside.
Season the shrimp with salt and cayenne pepper. In a skillet, add the olive oil and garlic. Cook over medium heat for 2 minutes. Add the shrimp and cook for 5 minutes or until shrimp are pink. Stir in cilantro, butter and lime juice.
Remove baked spaghetti squash from the oven. Fluff each squash with a fork releasing some of the strands, leaving the squash in a shell. Top each with mascarpone mixture and fill each with equal amounts of shrimp. Top with avocado and tomatoes. Sprinkle with cilantro.