PESTO SPAGHETTI SQUASH WITH SAUTÉED SHRIMP

Pesto Spaghetti Squash with Sautéed Shrimp is a flavorful, nutrient dense healthy low-carb paleo friendly dinner recipe that happens to also be Whole30 compliant!

Plus, it’s ideal for anyone who enjoys big filling meals that come with health benefits!

"Made this last night for Whole 30 Day 9 dinner. It was SO good. I left off the cheese of course, but it was spectacular. I’m definitely going to be repeating this."

what our readers think

– spaghetti squash – avocado oil – salt and pepper Basil-Parsley Pesto Sauce: – basil leaves – parsley leaves – garlic – pine nuts – sea salt – avoocado oil

ingredients

Roast the Spaghetti Squash

01.

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.

Use a spoon to scoop the seeds out of each of the halves.

02.

Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle generously with salt and pepper.

03.

04.

Place both halves cut-side down on a baking sheet.

Roast the squash for 45 to 50 minutes or until the flesh is tender. When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands.

05.

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