Pesto Parmesan Shrimp Stuffed Spaghetti Squash

Have you tried spaghetti squash as a low carb alternative to pasta?  It's kind of amazing.  It has a nice sturdy texture that's not mushy or weird, and the flavor is mild enough that you can pair it with pretty much any flavors that you want.

This is an easy dish that's got so many wonderful tastes going on inside.  Though the spaghetti squash takes a while to roast in the oven, most of the cook time is hands off other than sauteing the shrimp, which cooks quickly, and mixing everything together at the end.

You can use your favorite prepared pesto sauce and use a good quality parmesan - you'll love this!  Enjoy!

Pesto Parmesan Shrimp Stuffed Spaghetti Squash

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• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 90 mins
• Total Time: 1 hour 35 mins
• Yield: 5-7 servings 1x

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Ingredients

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• 1 large spaghetti squash
• 1 lb frozen shrimp, thawed (I buy the deveined, peeled, tail off variety)
• 1 tsp olive oil
• 1 big pinch smoked paprika
• 1 big pinch garlic powder
• Salt and pepper, to taste
• 3 TBS prepared pesto sauce
• 1 large handful of baby spinach, coarsely chopped
• ½ cup parmesan cheese
• Additional parmesan and dried or fresh parsley, optional for topping

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Instructions

1. Pre-heat oven to 375F. Carefully prick spaghetti squash all over on all sides with a knife. Place on a foil-lined baking sheet and roast for 75-90 minutes or until the squash is tender inside when the skin is pierced with a knife. Keep an eye on the squash, as different size squashes will roast at different times.
2. While using oven mitts (it will be hot!) slice the roasted spaghetti squash in half and allow to cool a bit.
3. Pat the shrimp dry and sprinkle with garlic powder, smoked paprika, salt, and pepper on both sides.
4. Heat the olive oil in a skillet on medium-high heat. Saute the shrimp for about 2 minutes on each side or until they turn light pink and are cooked through. Remove from heat and cover to keep the shrimp warm.
5. Use a big spoon to scoop the seeds out of the center of the squash halves, and discard. Use a fork to fluff up the spaghetti squash from the outer shells. Transfer the squash to a large mixing bowl, preserving the shells. Mix the squash with the pesto, spinach, parmesan, and a few shakes of salt and pepper. Taste and adjust seasoning as desired (you can even add extra pesto if needed) Fold in the shrimp.
6. Return the squash and shrimp to the shells and return to the oven for a few minutes to warm it up. Serve topped with additional parmesan and parsley, if desired.

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