PER SERVING (1/4th of recipe, about 1 1/3 cups squash with 1 heaping cup shrimp and sauce): 243 calories, 2g fat, 838mg sodium, 37g carbs, 8.5g fiber, 15g sugars, 21g protein -- PointsPlus® value 6*

The word arrabbiata means "angry" in Italian, but you'll be anything BUT ill-tempered when you taste this dish. PROMISE!!!

Ingredients:
1 spaghetti squash (about 4 1/2 lb.)
1 cup chopped onion
2 tsp. chopped garlic
1 tsp. red pepper flakes, or more to taste
One 28-oz. can crushed tomatoes (about 3 cups)
1 tsp. Italian seasoning
12 oz. raw medium shrimp, peeled, tails removed, deveined
1/2 cup chopped fresh basil
1/4 tsp. each salt and black pepper

Directions:
Preheat oven to 400 degrees.

Microwave whole squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

About 20 minutes before squash is done baking, bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, garlic, and red pepper flakes. Cook and stir until onion has softened and slightly browned, about 5 minutes.

Add tomatoes and Italian seasoning to the pot. Cook and stir until hot, 1 - 2 minutes. Reduce heat to medium low. Add shrimp and cook for about 5 minutes, until cooked through.

Remove pot from heat, stir in basil, and cover to keep warm.

Scrape out squash strands with a fork, and transfer to a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and season with salt and black pepper.

Top each serving of squash (about 1 1/3 cups) with 1/4th of the saucy shrimp mixture (1 heaping cup). Dig in!

MAKES 4 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.