Servings: 3 Servings
Pesto Spaghetti Squash with Sautéed Shrimp
Spaghetti Squash with Basil-Parsley Pesto and Sautéed Shrimp is a clean, delicious low-carb dinner recipe. Also paleo and whole30!
Ingredients
- 1 4-pound spaghetti squash
- 1 to 2 tablespoons avocado oil see note*
- Salt and pepper
Basil-Parsley Pesto Sauce:
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
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
Serving: 1(of 3), Calories: 579kcal, Carbohydrates: 44g, Protein: 48g, Fat: 26g, Fiber: 10g, Sugar: 17g