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Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
REFERENCE:
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Garnish with chili flakes and additional parmesan.
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Spaghetti Squash Shrimp Alfredo
Indulge in the creamy delight of Spaghetti Squash Shrimp Alfredo!
Tender shrimp swim in a velvety, light Alfredo sauce, infused with the subtle sweetness of roasted spaghetti squash, perfectly balanced by the savory depth of Parmesan cheese. Each bite transports you to a world of comfort, as the succulent shrimp and tender squash strands mingle with the luscious sauce, coating your taste buds in satisfaction.
A symphony of flavors and textures that will leave you craving more of this heavenly, healthier twist on a classic favorite!
Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly.
The creamy sauce coats the squash and shrimp, infusing each bite with a savory, slightly sweet, and indulgent taste experience. Spaghetti Squash Shrimp Alfredo is a comforting and satisfying meal that’s perfect for special occasions or a cozy night in!
Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of dish you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal. Use it just as you would noodles and ENJOY!
This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.
It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
It can seem a little intimidating the first time you make it, but it’s actually very simple.
Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.
Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash.
If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.
Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
❓How often do you eat spaghetti squash?
REFERENCE:
HealthLine
CleanFoodCrush
🥛Use ANY unsweetened/plain milk of your choice.
My personal favorite for this dish is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.
Here are more of my FAVORITE spaghetti squash recipes for you to try!
Chicken Ranch Spaghetti Squash
Spaghetti Squash Lasagna Casserole
Spaghetti Squash Pesto Chicken
Margherita Spaghetti Squash
Simple Spaghetti Squash Skillet
Bolognese Stuffed Spaghetti Squash for Clean Eating Pasta Night!
Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes
Spaghetti Squash tossed with Fresh Basil Pesto
Buffalo Chicken Stuffed Spaghetti Squash
2 servings
Ingredients:
- 1 medium spaghetti squash, halved lengthwise, seeds removed
- avocado oil or olive oil to spritz
- sea salt and ground pepper, to taste
- 12 oz raw shrimp, peeled, deveined and tails removed
- 4 fresh garlic cloves, pressed or minced
- 2 cups packed baby spinach, chopped
- 1 cup canned unsweetened coconut milk, or milk of choice
- 1/4 cup freshly shredded parmesan cheese or nutritional yeast
Topping ideas:
- crushed red chili flakes
- additional freshly shave parmesean or nutritional yeast
Instructions:
Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
Brush or spritz both insides lightly with your oil and season lightly with sea salt and pepper.
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly.
Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash.
Meanwhile, preheat a large skillet over medium heat and spritz generously with oil. Add your shrimp and cook for 2-3 minutes, or until they just begin to turn pink.
Add in the freshly pressed garlic and sauté for 30 seconds. Pour in the coconut milk and allow your sauce to heat up to a simmer.
Reduce the heat to low and stir in the spinach and parmesan cheese. Remove from heat and season with sea salt and pepper to your taste, stirring well until the spinach is wilted.
Divide your coconut-shrimp sauce and add it to the roasted squash bowls as shown in the pictures.
Garnish with chili flakes and additional parmesan.
Enjoy!
❤️Rachel
Ingredients
- 1 medium spaghetti squash, halved lengthwise, seeds removed
- avocado oil or olive oil to spritz
- sea salt and ground pepper, to taste
- 12 oz raw shrimp, peeled, deveined and tails removed
- 4 fresh garlic cloves, pressed or minced
- 2 cups packed baby spinach, chopped
- 1 cup canned unsweetened coconut milk, or milk of choice
- 1/4 cup freshly shredded parmesan cheese or nutritional yeast
Topping ideas:
- crushed red chili flakes
- additional freshly shave parmesean or nutritional yeast
Instructions
- Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
- Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
- Brush or spritz both insides lightly with your oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
- Once the squash is finished roasting, remove from the oven.
- Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash.
- Meanwhile, preheat a large skillet over medium heat and spritz generously with oil. Add your shrimp and cook for 2-3 minutes, or until they just begin to turn pink.
- Add in the freshly pressed garlic and sauté for 30 seconds.
- Pour in the coconut milk and allow your sauce to heat up to a simmer. Reduce the heat to low and stir in the spinach and parmesan cheese.
- Remove from heat and season with sea salt and pepper to your taste, stirring well until the spinach is wilted.
- Divide your coconut-shrimp sauce and add it to the roasted squash bowls as shown in the pictures.
- Garnish with chili flakes and additional parmesean.
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