Description
A light and satisfying dish featuring tender spaghetti squash topped with succulent shrimp and fresh basil, perfect for a lower-carb lifestyle.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb shrimp, peeled and deveined
- 2 cups fresh basil, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and golden.
- Now, add the peeled and deveined shrimp to the skillet. Sauté for about 3-4 minutes until the shrimp turn a beautiful pink color. Stir in the chopped basil and, if you dare, some red pepper flakes for a little heat.
- Once your spaghetti squash is perfectly roasted, remove it from the oven and let it cool for a minute. Use a fork to scrape the flesh of the squash into spaghetti-like strands.
- Serve the sautéed shrimp mixture over the freshly pulled spaghetti squash strands. Toss gently to combine, and enjoy!
Notes
To enhance flavor, try adding a splash of coconut milk or substituting shrimp for chicken or tofu. Storage: Keep leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 200mg