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20/11/2019
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
20/11/2019
Welcome Reception: Dr. Nadine Potvin
Clinton - Central Huron Community Complex: Libro Hall / 5 p.m. to 7 p.m.
Smoking, including e-cigarettes, is not allowed in any area of the hospital, including the grounds and parking lots.
Around The Alliance!
Physician Recruitment in Stratford
Patient Partner Profile: Joani
HPHA Implementing Temporary Laboratory Adjustments
Pharmacy Sterile Compounding
A Look at Canada's New Food Guide
It's All in the Data
Access to Primary Care
Celebrating 10 Years of the Community Stroke Rehabilitation Team!
MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
Laboratory Adjustments at Clinton Public Hospital & Seaforth Community Hospital
Supporting Our Patients Through Art
Charting A Course to Success
Q & A With A Quality Assurance Lead
HPHA Recognizes Excellence at its Annual General Meeting
Putting a Face on Organ and Tissue Donation in Our Communities
Q & A with Purchasing/Inventory Support
Q & A with an Emergency Department RPN
Getting to Know our Rehabilitation Assistants
Patient Partner Profile: Laurie
The Role of Occupational Therapy in Stroke Rehabilitation
A Day in the Life of a Lactation Consultant!
New Transition Bed Program to Strengthen Mental Health Services in Huron & Perth
November Blood Donor Clinics
Notice of Service Disruption – X-ray Exams at Clinton Public Hospital
Clinton Public Hospital Emergency Department - Temporary Reduction in Hours of Operation
Diabetes: Protect Your Family!
What's For Dinner Wednesday
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2019 Pediatric Day Conference Presentations
What's For Dinner Wednesday
What's For Dinner? Spaghetti Squash Pasta with Shrimp, Tomatoes and Basil!

While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it's gluten-free!

Image: American Diabetes Association

Ingredients

  • 1 spaghetti squash, halved and seeded
  • 1/4 cup extra virgin olive oil, divided
  • 1 lbs shrimp, any size, peeled and deveined
  • juice of 2 lemons - freshly squeezed
  • 1 1/2 pints cherry or grape tomatoes, halved
  • 4 cloves of garlic, minced
  • 1/8 tsp unrefined sea salt
  • 1/4 tsp freshly ground black pepper
  • 6 fresh basil leaves, finely chopped
  • 4 sprigs fresh flat-leaf parsley, finely chopped
Directions

  1. Preheat oven to 425°F.

  2. Line a 15 × 10 × 1/2-inch baking pan with aluminum foil. Brush the cut surface of squash with 1 tablespoon. oil; place squash flesh side down on the foil-lined pan. Roast on bottom rack 40 minutes, or until you can easily pierce the squash shell. Remove from oven and cool (do not turn off oven). When cool enough to handle, use a fork to scrape strands of spaghetti squash into a large bowl.

  3. Heat 1 tablespoon. oil in a large skillet over medium heat. Add shrimp and cook, uncovered, without turning, until the tails begin to turn coral, approximately 1–2 minutes. Turn shrimp and cook just until opaque, about 1 minute. Squeeze lemon juice over shrimp and set aside.

  4. Place tomatoes, garlic, and the remaining 2 tablespoons. oil in a 13 × 9-inch baking dish. Roast on top rack for 30 minutes, or until tender.

  5. Toss shrimp with roasted tomatoes and garlic. Season with salt and pepper, and stir in basil. Spoon over spaghetti squash. Sprinkle with parsley and serve.

 

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