Garlic Shrimp with Cilantro Spaghetti Squash

eatingwell.com

Mary H,

1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon salt, divided

¼ teaspoon cayenne pepper

⅓ cup dry white wine, such as pinot grigio

1 pound peeled and deveined raw shrimp (16 to 20 per pound), tails left on if desired

1 tablespoon lemon juice

¼ cup chopped fresh cilantro

2 tablespoons unsalted butter, melted

¼ teaspoon ground pepper

Lemon wedges for serving

Directions at eatingwell.com

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