Lemony Spaghetti Squash and Shrimp Scampi with Spicy Yogurt Sauce

This recipe was on the KLG and Hoda show today as part of Joy Bauer's Grape Expectations recipe contest for low calorie meals that used wine in them as well. The creator is Jen Valencic of Avon, Ohio.  Such a great low calorie meal very tasty. 

Nutrition info :240 calories, 19 g protein, 11 g total fat (3.5 g saturated fat), 1 g fiber, 3 g sugar (0 g added sugar), 770 mg sodium

• • 1 large spaghetti squash, cut in half, seeds removed
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3/4 pound shrimp, peeled and deveined
  • 1 leek stalk (white and light green parts), halved and sliced
  • 3 cloves garlic, minced
  • Fresh parsley, chopped
  • 4 tablespoons Parmesan
• SAUCE
• 1 lemon, juiced
• 1 teaspoon lemon zest
• 1/2 cup dry white wine
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes
• 1/4 cup plain nonfat Greek yogurt
• Heat oven to 350˚.
  Season spaghetti squash with salt and pepper. Roast squash, cut side down, on a baking sheet coated with olive oil, for 45 minutes, or until tender.
  Heat olive oil in a large skillet over medium heat, and sauté shrimp and sliced leeks until shrimp is cooked through, about 3 minutes. Add garlic and sauté for additional minute, set aside.
  Add lemon juice, zest, wine, Dijon mustard and red pepper flakes to pan. Bring to a boil and then let simmer on low. Remove from heat and whisk in yogurt.
  Once squash is tender, remove from oven and let stand for 10 minutes. Scrape out all strands of spaghetti using a fork and place in colander in the sink. Blot with a paper towel to remove excess liquid.
  Toss sauce with spaghetti squash strands in serving dish. Add shrimp and leek mixture. Garnish with fresh parsley and Parmesan cheese. Serve hot.