Spaghetti squash is such a fun food. It’s just squash but once you roast it, it really does shred up like spaghetti strands. It has a very mild flavor, so it pairs well with lots of different foods and can be used as a substitute for pasta.
It’s gained quite a following due to the low-carb craze. I don’t have a thing in this world against carbs. I eat them often and without a second thought. But I still love subbing this squash for a healthy dinner!
This is an easy dinner to whip together and takes advantage of some freezer staples — peas and shrimp — so it’s good for later in the week before you’ve had a chance to get back to the grocery store. You can use either frozen cooked or raw shrimp, too.
This complete dinner is also just 4 basic ingredients: spaghetti squash, shrimp, peas and pesto. That’s my kind of weeknight easy.
Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 173mgSodium: 1200mgCarbohydrates: 33gFiber: 7gSugar: 11gProtein: 28g