Shrimp and Spaghetti Squash
- Number of Servings: 1
Ingredients
Spaghetti Squash, cooked and scraped: 1.5 cupShrimp, cooked, 3.5 ozSpaghetti Sauce, No Salt Add (Rinaldi), 0.5 cup Kraft Philadelphia Whipped Cream Cheese 1.5TblsMrs Dash Italian Medley, 1 tsp Parmesan Cheese, grated, 1 tbsp
This recipe is for ONE. A medium spaghetti squash would probably be enough for four servings. Adjust other ingredients as necessary.
Cook spaghetti squash. Once cooked, scrap inside using a fork. For one person, 1.5 c is a pretty big serving,but it is so low-calorie, why not?
Pour sauce and cream cheese into pan on medium high heat. Do NOT mix. Let sit for 2 minutes. After 2 minutes, sprinkle seasonings evenly (I used garlic powder, parsely, no sodium italian seasonings and black pepper). Stir until evenly mixed.
Reduce heat to medium and let sit for 5 minutes, stirring occasionally.
Meanwhile, mix spaghetti squash and shrimp together. When the sauce is ready, pour over. Top with a dash of Parmesan cheese and enjoy :)
Number of Servings: 1
Recipe submitted by SparkPeople user LINZY523.
Cook spaghetti squash. Once cooked, scrap inside using a fork. For one person, 1.5 c is a pretty big serving,but it is so low-calorie, why not?
Pour sauce and cream cheese into pan on medium high heat. Do NOT mix. Let sit for 2 minutes. After 2 minutes, sprinkle seasonings evenly (I used garlic powder, parsely, no sodium italian seasonings and black pepper). Stir until evenly mixed.
Reduce heat to medium and let sit for 5 minutes, stirring occasionally.
Meanwhile, mix spaghetti squash and shrimp together. When the sauce is ready, pour over. Top with a dash of Parmesan cheese and enjoy :)
Number of Servings: 1
Recipe submitted by SparkPeople user LINZY523.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 10.7 g
- Cholesterol: 212.3 mg
- Sodium: 449.6 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.3 g
- Protein: 27.1 g
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