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Pesto Spaghetti Squash and Shrimp

Pesto Spaghetti Squash and Shrimp

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.

 

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Pesto Spaghetti Squash and Shrimp
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Defrost the shrimp either on the counter or in a bowl of cold water. Then peel off the shell.
  2. While the shrimp are defrosting cook the spaghetti squash. Preheat oven to 350F. Cut the squash in half (lengthwise) and scoop out seeds. Place face down on cookie sheet. Bake 40 minutes. Let cool and then scrap the insides out. Place in bowl and set aside.
  3. Once the shrimp are defrosted rinse and dry them. Season with salt, pepper and chili flakes. Heat a skillet on medium heat, then add oil. Once the oil is hot add the shrimps letting them cook until they are just pink. About 3-8 minutes depending on their size.
  4. Add in the cooked squash and reduce to low heat. Once everything is warmed and well combined add in the pesto. Continue to sauté for about about 3 minutes. Then serve.
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