It’s no secret that we love spaghetti squash here. While it’s not quite the same as real spaghetti, it’s a close second when it comes to a comforting winter dish. It’s the perfect low-carb alternative, which is especially help for the the two of us that are prepping for a wedding day! This pesto spaghetti squash recipe features sauteéd shrimp and mushrooms, and can be easily whipped up for a weeknight dinner.
One thing to note is to not fear the hard exterior of spaghetti squash. You don’t need to hack away at it, all you need to do is microwave it for about 5 minutes, just so it’s soft enough to cut in half, hot dog style. Then, you can roast appropriately. One squash can easily serve up to eight people, and stays fresh for a week when refrigerated!
Pesto Spaghetti Squash With Sauteéd Shrimp
An easy and tasty low carb dish that's perfect for weeknight dinners.
- 1 spaghetti squash
- 1 6 oz jar pesto sauce
- 2 tbsp olive oil
- 1/2 lb peeled jumbo shrimp about 16
- 1 box sliced mushrooms
- salt and pepper to taste
Preheat the oven to 375 degrees F
Cut the spaghetti squash lengthwise, brush lightly with olive oil on cut side
Place the cut side down on a tray and bake for 50 minutes
Once the spaghetti squash is cooked, shred with a fork
Heat a pan to medium-high to cook the sliced mushrooms
Add the shrimp and cook until the shrimp is no longer opaque
Mix in the pesto sauce
Add the shredded spaghetti squash and stir-fry briefly until it is evenly coated with the pesto sauce
Show us your spaghetti squash creations on Instagram with #cultcooks!
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