At lunch time, I like to try and consume as many vegetables as I possibly can. So I usually end up with a huge salad. But every so often, I start to get bored. Recently, I wanted to switch things up and I came up with this recipe for lunch. It is so filling and delicious. The shrimp provide protein which will help to keep you full. The spaghetti squash is a great alternative pasta noodles. While they definitely don’t taste the same by any means, they are a lower carb option and a way to up your vegetable intake.
This dish takes ten minute to throw together once the squash is cooked, and this is something that can be done as part of meal prep at the beginning of the week. It also stays well in the fridge so you can have leftovers the next day. If you don’t like shrimp or vegan you can easily substitute for another protein like chicken or tofu.
You can find my vegan pesto recipe by clicking here, or use your favourite store bought or homemade version.