This is a new take on a classic dish… with fresh herbs and spaghetti Squash instead of pasta

1 pound of large shrimp (peeled and deveined)

1 Spaghetti squash

1/2 c butter

1/2 cup finely chopped onion

3 cloves of garlic, finely chopped

1 teaspoon very finely fresh chopped rosemary (no stems)

1 heaping teaspoon finely chopped fresh oregano (no stems)

1 heaping Tablespoons fresh chopped basil (no stems)

1 teaspoon fresh, chopped sage (stems removed)

1 heaping Tablespoon fresh, chopped thyme (stems removed)

1 teaspoon Worcestershire sauce

1 teaspoon steak sauce

1/4 teaspoon sriracha (or hot sauce)

1/4 teaspoon sriracha (or hot sauce)

1 Tablespoon fresh lemon juice

1/4 cup grated Romano or Parmesan cheese (the more aged, the better)

1/4 cup chopped flat leaf parsley

Preheat oven to 375 degrees.

Slice Squash lengthwise and spoon out seeds. Spray with olive oil then salt and pepper.

Lay open side down in a 9 x 12 casserole or lipped cookie sheet. Add 3-4 tablespoons water to the pan. Bake for 375 minutes.

Meanwhile, melt butter in a wide, shallow pan over medium heat. Add onion and garlic. Saute for 3-5 minutes. Stir in herbs, Worcester sauce, steak sauce and sriracha. Reduce heat a bit, then add shrimp, stirring 3 minutes until shrimp is pink and cooked. turn off heat.

After 35 minutes, remove squash from oven, flip over and let cool. when cooled, take a fork and flake off the squash (it will look like spaghetti).

Stir in lemon juice to the sauce.

toss the shrimp mixture with the spaghetti squash. top with the grated cheese and fresh parsley

Serves 4

Suggested wines: Pinot Grigio, Chardonnay, Pino Noir or Italian Red Table Wine