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Pesto Spaghetti Squash With Sauteéd Shrimp

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

Servings 8 people


  • 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


  1. Preheat the oven to 375 degrees F

  2. Cut the spaghetti squash lengthwise, brush lightly with olive oil on cut side

  3. Place the cut side down on a tray and bake for 50 minutes

  4. Once the spaghetti squash is cooked, shred with a fork

  5. Heat a pan to medium-high to cook the sliced mushrooms

  6. Add the shrimp and cook until the shrimp is no longer opaque

  7. Mix in the pesto sauce

  8. Add the shredded spaghetti squash and stir-fry briefly until it is evenly coated with the pesto sauce