Pesto Spaghetti Squash with Sautéed Shrimp
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
3 Servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
American
Pesto Spaghetti Squash with Sautéed Shrimp
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Spaghetti Squash with Basil-Parsley Pesto and Sautéed Shrimp is a clean, delicious low-carb dinner recipe. Also paleo and whole30!
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Ingredients
- 1 4-pound spaghetti squash
- 1 to 2 tablespoons avocado oil see note*
- salt and pepper
Basil-Parsley Pesto Sauce:
- ½ cup tightly packed basil leaves
- ½ cup tightly packed parsley leaves
- 2 cloves garlic minced
- 1/3 cup pine nuts
- ¼ teaspoon sea salt or to taste
- ½ cup avoocado oil see note*
For the Shrimp:
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons avocado oil see note*
- 3 cloves garlic minced
For Serving:
- pine nuts
- Lemon wedges
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Instructions
Roast the Spaghetti Squash:
- Preheat the oven to 400 degrees F.
- Chop the tip and the tail off of the spaghetti squash, and stand the squash up-right on a cutting board. Carefully cut the squash in half length-wise - gravity will help you chop from top to bottom.
- Use a spoon to scoop the seeds out of each of the halves.
- Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle generously with salt and pepper.
- Place both halves cut-side down on a baking sheet.
- Roast the squash for 45 to 50 minutes or until the flesh is tender. Remove from oven and allow squash to cool about 10 minutes.
- When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl and set aside.
Prepare the Basil-Parsley Pesto Sauce:
- Add all ingredients for the pesto sauce to a small blender (or food processor) and blend until it reaches desired consistency. I blended mine until smooth.
Sauté the Shrimp:
- In a large skillet, heat the oil to medium.
- Carefully place the shrimp on the hot skillet, and add the garlic.
- Allow shrimp to cook until it begins to plump and turn pink, about 1 to 2 minutes.
- Flip shrimp to the other side and allow it to cook an additional 1 to 2 minutes, or until cooked through.
- Lower the heat to medium-low, and add the pesto sauce and prepared spaghetti squash. Fold everything together and cook until everything is hot.
- Serve heaping portions with pine nuts, fresh lemon wedges, and grated parmesan cheese.
Notes
- *Use grapeseed oil, almond oil, or olive oil if you're okay with recipe not being Whole30
Nutrition Information
Show Details
Serving
1(of 3)
Calories
579kcal
(29%)
Carbohydrates
44g
(15%)
Protein
48g
(96%)
Fat
26g
(40%)
Fiber
10g
(40%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 579kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 48g | 96% |
| Fat | 26g | 40% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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