Parmesan Pesto Spaghetti Squash with Shrimp

User Reviews

4.9

123 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    50 mins

  • Servings

    2 servings

  • Calories

    292 kcal

  • Course

    Main Course

  • Cuisine

    American

Parmesan Pesto Spaghetti Squash with Shrimp

Serve up dinner for two in style with this Parmesan Pesto Spaghetti Squash with Shrimp! Tender strands of squash tossed with spinach, pesto, and parmesan, then topped with the most delicious seasoned shrimp. 

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Ingredients

Servings
  • 1 spaghetti squash
  • 1.5 tsp extra virgin olive oil divided
  • 2 TBSP pesto plus any extra to taste
  • 1 ounce fresh spinach chopped
  • 1/4-1/2 cup freshly grated Parmesan cheese
  • 8-10 ounces fresh raw shrimp (defrosted if frozen)
  • ¼ tsp regular paprika
  • ¼ tsp garlic powder
  • tsp cayenne pepper
  • salt and pepper to taste
  • 1 TBSP  chopped parsley optional garnish 
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Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, you can microwave your squash for 4 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Rub the cut side of the squash with 1/2 tsp olive oil and place on a baking sheet. Roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  4. While the squash roasts, measure out your seasoning, clean your shrimp, and defrost if needed. Lately I've been buying frozen, deveined, easy peel shrimp. All I have to do is defrost, peel (I'll typically leave the tail on for extra flavor while cooking - totally optional!) and cook! I avoid pre-cooked shrimp at all costs because the texture doesn't work for me.
  5. Once squash is roasted, allow to cool slightly until easily handled.
  6. While it cools, pat your shrimp dry and season with paprika, garlic powder, and cayenne pepper - plus any salt and pepper to taste.
  7. Heat a stainless steel skillet to medium-high heat with 1 tsp of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The saute time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes!
  8. Back to the squash! Use a fork to separate and fluff the strands of spaghetti squash and remove strands. While the squash is still warm, toss together with spinach, pesto, and parmesan. Season with salt and pepper to taste. The warm strands will wilt your spinach until bright green and glossy. If needed, you can toss the boats back in the oven to warm them up.
  9. Stuff the tasty strands back into your squash boat (load 'em up!) and top with your shrimp.
  10. Dive in while it's hot!

Notes

  • For this recipe, feel free to use your favorite homemade pesto or your go-to store bought brand.
  • I love making my own, but when my basil plant doesn't have enough leaves for a batch of green stuff I'll make some zesty kale pesto or pick up a tub of Buitoni pesto (so good!) found near the chilled pastas at my local store. Anything goes!
  • zesty kale pesto
  • Serve with fresh lemon wedges for a burst of citrus flavor.

Nutrition Information

Show Details
Calories 292kcal (15%) Carbohydrates 15g (5%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 10mg (3%) Sodium 438mg (18%) Potassium 666mg (19%) Fiber 8g (32%) Sugar 14g (28%) Vitamin A 3106IU (62%) Vitamin C 24mg (27%) Calcium 309mg (31%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories 292kcal 15%
Carbohydrates 15g 5%
Protein 9g 18%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 438mg 18%
Potassium 666mg 14%
Fiber 8g 32%
Sugar 14g 28%
Vitamin A 3106IU 62%
Vitamin C 24mg 27%
Calcium 309mg 31%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

123 reviews
Excellent

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