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.
- 1 medium-large spaghetti squash
- 1/3 cup pesto (homemade or store bought)
- 1 cup frozen peas, thawed
- 1/2 lb. frozen shrimp, thawed (see notes)
- salt and pepper, to taste
- 1 teaspoon olive oil, if needed
- 1/4 cup Parmesan cheese (optional)
- Preheat oven to 375.
- Cook the spaghetti squash: Line a baking sheet with aluminum foil and spray with cooking spray. Cut each squash in half lengthwise. Use a very sharp knife and be careful — they can be difficult to cut. If needed, poke it with a fork and microwave for 4-5 minutes to soften it slightly before cutting. Remove the seeds and inner pulp of the squash (much like cleaning out a pumpkin). Place spaghetti squash cut side down on prepared baking sheet. Bake for 45 minutes at 375.
- Meanwhile, thaw the peas and shrimp by running under very cold water for several minutes. If you are using uncooked shrimp, heat the olive oil in a medium saute pan. Add shrimp and cook for 1-2 minutes on each side.
- Add peas to the saute pan to warm through. (And if you're using cooked shrimp, just heat them both up at the same time for a minute or two.)
- Turn off heat and add the pesto, stirring to combine. Season with salt and pepper, to taste. (Go easy though, pesto tends to be pretty salty already.)
- Once the spaghetti squash has cooked and is cool enough to handle, take a fork and pull strands from the outer skin of each squash half.
- Top the spaghetti squash with the warm pesto-pea-shrimp mixture. Top with Parmesan cheese, if desired. Serve immediately.
Amount Per Serving: Calories: 409 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 173mg Sodium: 1200mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 7g Sugar: 11g Sugar Alcohols: 0g Protein: 28g