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Parmesan Pesto Spaghetti Squash with Shrimp
4.9 from 123 votes

Parmesan Pesto Spaghetti Squash with Shrimp

This dish features spaghetti squash roasted until tender and served with sautéed shrimp coated in a flavorful pesto sauce, combined with fresh spinach and topped with Parmesan cheese. The seasoning blend on the shrimp adds a subtle kick from paprika, garlic powder, and cayenne. It offers a lighter alternative to traditional pasta while maintaining a satisfying combination of textures and savory, herbal flavors.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 2 servings
Calories: 292 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  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

  • 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 292

% 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.