Spaghetti Squash Summer Bowl

1 large spaghetti squash, halved

1 tbsp avocado oil

1 pd wild caught shrimp (or Argentinian)

1/2c cherry tomatoes, halved

2 handfuls arugula

2 tbsp ghee

Juice from half a lemon

salt & pepper

Olive oil drizzle on top (make sure it is first pressed, cold pressed, & organic)

Pre heat the oven to 400 degrees F

Season the inside of the spaghetti squash halves with avocado oil, salt & pepper; then place shell side up on a baking sheet lined with parchment paper; pierce a few small holes into the outside of the squash with a knife or fork (this helps it vent and cook better)

Bake squash for 30-35 mins

In a large skillet over medium heat, melt 2 tablespoons of ghee. Add your wild-caught shrimp, season with salt and pepper, and sauté for a few minutes until the shrimp start to turn pink.

Toss in the halved cherry tomatoes and squeeze in the juice from half a lemon. Stir everything together and let it cook for another few minutes, just until the shrimp are fully cooked and the tomatoes soften.

Next, add two generous handfuls of arugula right on top. Cover the pan with a lid for a minute or two to let the arugula gently steam and wilt.

Once everything is cooked, transfer the warm strands of spaghetti squash into a large, deeper serving dish or pan.

Pour the shrimp, tomatoes, arugula, and all that flavorful ghee-lemon sauce over the top. Give it a gentle toss to combine.

Finish with a drizzle of first-pressed, cold-pressed, organic olive oil, add an extra pinch of salt and pepper if needed, and serve warm.

Enjoy this simple, gut-friendly, hormone-loving meal! all summer long!