Last Updated on November 3, 2024 by Arif Chowdhury
You know those nights when you’re craving a big bowl of pasta but your skinny jeans are giving you the side-eye?
Been there, done that! That’s exactly why I fell head over heels for this shrimp and pesto spaghetti squash recipe. Trust me, your taste buds won’t even realize they’re being tricked into eating vegetables!
According to a recent nutrition study, swapping regular pasta for spaghetti squash can slash your calorie intake by up to 80% per serving. Now that’s what I call a delicious deal!
Why This Recipe Is Your New Best Friend
Let’s get real – we all want to eat healthy, but nobody wants to feel like they’re chewing on cardboard. This recipe hits all the right notes:
- Low-carb alternative to traditional pasta (only 7g net carbs per cup!)
- Protein-packed shrimp for staying power
- Fresh pesto that’ll make your kitchen smell like an Italian grandmother’s
- Perfect for meal prep (keeps well for 3-4 days)
The Magic of Spaghetti Squash
Did you know that one medium spaghetti squash yields about 5 cups of “noodles” and contains more potassium than a banana?
This golden veggie is nature’s answer to pasta cravings. When roasted, its flesh transforms into tender strands that perfectly mimic spaghetti – minus the carb coma!
What You’ll Need
For the Spaghetti Squash:
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Pesto Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/3 cup homemade or store-bought pesto
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan cheese
- Red pepper flakes (optional)
- Fresh basil leaves for garnish
- Lemon wedges for serving
Let’s Get Cooking!
Step 1: Prep That Squash
- Preheat your oven to 400°F (200°C)
- Cut the squash in half lengthwise (careful with that knife!)
- Scoop out the seeds (save them for roasting if you’re feeling fancy)
- Drizzle the cut sides with olive oil and season with salt and pepper
- Place cut-side down on a baking sheet
Step 2: Roast to Perfection
- Pop that squash in the oven for 40-45 minutes
- You’ll know it’s done when you can easily pierce the skin with a fork
- Let it cool for 10 minutes (patience is a virtue!)
- Use a fork to scrape the flesh into spaghetti-like strands
Step 3: Shrimp Magic
- While the squash is cooling, pat those shrimp dry with paper towels
- Heat olive oil in a large skillet over medium-high heat
- Add garlic and cook until fragrant (about 30 seconds)
- Toss in the shrimp and cook for 2-3 minutes per side
- Remove from heat and fold in the pesto
Step 4: Bring It All Together
- Divide the squash strands between bowls
- Top with pesto shrimp
- Sprinkle with Parmesan cheese
- Add red pepper flakes if you like it spicy
- Garnish with fresh basil and serve with lemon wedges
Pro Tips from My Kitchen to Yours
- Don’t overcook the shrimp! They should be pink and just opaque
- For extra flavor, marinate the shrimp in a bit of pesto for 30 minutes before cooking
- If your squash is too hard to cut, microwave it for 5 minutes first
- Save time by roasting the squash up to 3 days ahead
Nutritional Breakdown (per serving)
Get ready for some good news! Each generous serving contains:
- Calories: 320
- Protein: 28g
- Carbs: 12g
- Fiber: 3g
- Fat: 18g (healthy fats from olive oil and pesto)
Let’s Talk Storage
This dish is meal-prep friendly! Store leftovers in an airtight container in the fridge for up to 4 days. I actually think the flavors get better on day two – the squash soaks up all that pesto goodness!
The Bottom Line
Look, I’m not going to sit here and tell you this tastes exactly like regular spaghetti – because it doesn’t, and that’s okay!
What it does taste like is a fresh, flavorful, and satisfying meal that just happens to be good for you. Plus, you won’t feel like taking a nap afterward!
Who knew healthy eating could be this delicious? Now go forth and cook – your taste buds (and waistline) will thank you!