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Shrimp and Spaghetti Squash with a Garlic White Wine Sauce
Are you looking for a recipe that’s big on flavor and light on calories? This shrimp and spaghetti squash is topped with a garlic white wine sauce and served with cherry tomatoes. If you’ve never tried spaghetti squash in place of pasta, you’re in for a real treat. It’s a popular way to maximize calories and cut down on carbs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 Servings
Calories: 278 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- ½ onion sliced
- 1 tablespoon minced garlic
- 1 lb Shrimp tail on
- salt and pepper to taste
- ½ cup sliced cherry tomatoes
- ½ cup white wine
- ½ cup chicken broth
- ½ lemon squeezed
- ½ cup Parmesan Cheese
- 2 teaspoons corn starch
- 1 tablespoon chicken broth
- parsley
- red pepper flake
Instructions
- Preheat oven to 350 degrees
- In a baking pan fill it with ½ inch of water, slice the spaghetti squash in half across the middle and scoop out the seeds and filling. Place sliced side down and bake for 30 minutes. After 30 minutes check to see if the squash is cooked to your desired tenderness. To do this, use a fork to taste a strand and see if it’s cooked to your desired tenderness. If not, place in the oven for 5-10 more minutes.
- When the spaghetti squash is done cooking use a fork to pull out the strands and set in a separate bowl to the side. (You can also twist your fork inside the squash to obtain more of the strands) Discard the spaghetti squash rind.
- In a skillet add 1 tablespoon of olive oil and sliced onion, heat over medium heat and cook until the onion starts to become soft and translucent. Add the garlic and cook for a minute or two
- Add the cherry tomatoes, white wine, chicken broth, and lemon juice to deglaze the pan. Bring to a simmer and cook uncovered for 5-7 minutes until reduced. Add 2 tablespoons of water to a small dish and stir in the corn starch until combined. Add the slurry to the sauce and stir until thickened.
- Once reduced and thickened, add the shrimp and cook on both sides until pink, around 3-5 minutes.
Cup of Yum
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
22g
(7%)
Protein
30g
(60%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
192mg
(64%)
Sodium
505mg
(21%)
Potassium
677mg
(19%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
482IU
(10%)
Vitamin C
18mg
(20%)
Calcium
292mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 192mg | 64% |
| Sodium | 505mg | 21% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 292mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.