Spaghetti Squash with Lobster & Vodka Sauce

Courtesy of Plated Perfection

Oh spaghetti squash -- you're wonderful and in season again! In an attempt to eat healthy during the week, this was a fantastic option for dinner! I tried to figure out how to spice it up a little, so I bought two smaller lobster tails and some yummy vodka sauce! You could definitely make the sauce yourself, which I usually do, but I didn't have time this go around. This was very easy to whip up and super delicious and healthy!

Ingredients:
1 spaghetti squash
1 cup of your favorite spaghetti sauce/vodka sauce
fresh basil (1/2 tb -- optional, but freshens it up)
1 garlic clove, diced -- optional, also freshens it up)
1 tb olive oil
1/2 lemon, juiced
salt + pepper
approx. 8 oz. lobster meat (I bought two smaller tails)

Directions:
There are MANY ways to cook a spaghetti squash, but this is just how I did it -- it seemed to be the quickest route for such a large squash! I cut the squash down the middle lengthwise and scooped out the seeds, set it in a casserole dish that can go in the microwave (preferably where it's snug), and put the first half down, cut side up. Place 1/4 - 1/2 cup water in the hole of the squash and then place the other half on top, as if you're putting it back together. Cook in the microwave for about 10 minutes, depending on how large the squash is. Mine was huge, so it took about 12 minutes. You'll know it's good to go when the flesh is somewhat flexible. In the meantime, heat the oven to broil (high). You'll cut the shell of the lobster tails down the middle. Pull the meat away from the shell just a tad and season with salt, pepper, lemon squeeze, and a dab of butter. Broil on a baking sheet for approximately 10 minutes. Once done, it will have pulled away from the shell more and be firm to the touch. Remove the meat from the shell and cut into large pieces.

Saute the garlic in a saucepan with a tb of olive oil, for about 3 minutes. Add the sauce, lobster, and the basil. Stir until all flavors are mixed and warm over low heat.

Pour any excess water out of the spaghetti squash. Take a fork and scrape in long strokes -- this will separate out the "noodles". Place these in bowls, or in one big bowl/plate if you prefer. Top with the sauce and enjoy!