An easy and tasty low carb dish that's perfect for weeknight dinners.
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