Parmesan Pesto Spaghetti Squash with Shrimp
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
292 kcal
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Course
Main Course
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Cuisine
American
Parmesan Pesto Spaghetti Squash with Shrimp
Description
Parmesan Pesto Spaghetti Squash with Shrimp balances the natural sweetness of roasted spaghetti squash with the rich herbaceous notes of pesto and the savory taste of shrimp. After roasting the squash until tender, the strands serve as a base tossed with pesto and fresh chopped spinach for brightness and nutrition. Shrimp seasoned with paprika, garlic powder, cayenne, salt, and pepper and cooked in olive oil add a spicy, smoky nuance.
The dish highlights a mix of textures: tender yet slightly firm spaghetti squash strands, juicy shrimp with slightly crisp edges, and a sprinkle of freshly grated Parmesan for umami depth. It’s a textured, flavorful plate that makes use of simple ingredients cooked with attention to seasoning and roast time.
Serving this recipe alongside a lemon wedge adds a tangy contrast that cuts through the richness of the pesto and cheese. This meal works well for those seeking a gluten-free alternative to pasta or a vegetable-forward main course integrating seafood.
To prepare, roasting the squash face down helps it cook evenly and soften thoroughly, while microwaving it briefly before slicing can make cutting safer and easier. The recipe allows flexibility in pesto use: homemade versions or quality store-bought are suitable, and spinach can be swapped as preferred.
Ingredients
- 1 spaghetti squash
- 1.5 tsp extra virgin olive oil divided
- 2 TBSP pesto plus any extra to taste
- 1 ounce spinach chopped, fresh
- 1/4-1/2 cup Parmesan Cheese freshly grated
- 8-10 ounces Shrimp defrosted if frozen, fresh, raw
- ¼ tsp paprika regular
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- salt to taste
- black pepper to taste
- 1 TBSP parsley optional garnish, chopped
Instructions
- Pre-heat oven to 400 degrees F.
- 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!
- 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.
- 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.
- Once squash is roasted, allow to cool slightly until easily handled.
- While it cools, pat your shrimp dry and season with paprika, garlic powder, and cayenne pepper - plus any salt and pepper to taste.
- 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!
- 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.
- Stuff the tasty strands back into your squash boat (load 'em up!) and top with your shrimp.
- Dive in while it's hot!
Notes
- Microwaving the spaghetti squash for a few minutes before slicing softens it for easier cutting and preparation.
- Use either homemade or store-bought pesto according to your preference; both work well in this dish.
- Serving with fresh lemon wedges brightens the flavors and provides a pleasant citrus contrast.
- Frozen shrimp should be fully defrosted and peeled before cooking, leaving the tails on is optional for extra flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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