Healthy Spring Meals

By Cindy Adams

We are moving into Spring and time to get healthy so Heartland Living is bringing you some nutritious recipes for breakfast, lunch and dinner. For breakfast, you can enjoy a wholesome Green Detox Smoothie, or if you want a more hearty meal, try the Baked Eggs with Mushroom and Spinach. Keep lunch light with a delicious Apple Cranberry Pecan Salad or a low carb Cauliflower Chowder. If you are a shrimp scampi lover, for dinner try this healthier recipe, Shrimp Scampi Spaghetti Squash. And for a light spring drink, try the Apple Sangria anytime in the afternoon or evening.

Shrimp Scampi Spaghetti Squash

Everyone loves shrimp scampi with a healthier alternative, using spaghetti squash instead of pasta. It’s buttery, garlicky and amazing with half the calories!


1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 1/2 tablespoons unsalted butter
2 tablespoon olive oil
3 cloves minced garlic
1 minced shallot
3 cups baby spinach
1/2 cup fresh basil leaves
1 tablespoon freshly squeezed lemon juice
3 tablespoons freshly grated Parmesan

2-3 pounds spaghetti squash
3 tablespoons olive oil
Kosher salt and freshly ground
black pepper, to taste


1. Preheat oven to 375 degrees F. Lightly oil a baking sheet.
2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper.
3. Place squash, cut side down, onto the prepared baking dish. Place into oven and roast until tender, about 40 minutes.
4. Remove from oven and let rest until cool enough to handle.
5. Using a fork, scrape the flesh to create long strands.
6. Season shrimp with paprika, salt and pepper, to taste.
7. Melt butter in a large skillet over medium high heat. Add shrimp, garlic, and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes, set aside and keep warm.
8. Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through, and the spinach has wilted, about 3 minutes. Stir in basil and lemon juice, season with salt and pepper, to taste.
9. Serve immediately, topped with shrimp, and garnished with Parmesan.