Spaghetti squash scampi
- Number of Servings: 4
Ingredients
Roasted spaghetti squashRoasted Butternut squash - puree Frozen Shrimp - thawedExtra virgin olive oilParmesan cheese - gratedGarlic cloves Onions
Cut spaghetti squash in half (remove seeds) and roast in 400 degree oven for about 45-50 minutes. Let cool for a few minutes then using a fork scrape out spaghetti into a bowl.
In a saucepan heat olive oil then add onions.
Once the onions have cooked add shrimp. I use frozen shrimp that has been thawed so it only takes a few minutes to cook.
Add garlic & butternut squash puree and simmer for a minute or until all ingredients are heated.
Toss shrimp mixture with spaghetti squash and sprinkle with fresh Parmesan cheese (grated)
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user NMART216.
In a saucepan heat olive oil then add onions.
Once the onions have cooked add shrimp. I use frozen shrimp that has been thawed so it only takes a few minutes to cook.
Add garlic & butternut squash puree and simmer for a minute or until all ingredients are heated.
Toss shrimp mixture with spaghetti squash and sprinkle with fresh Parmesan cheese (grated)
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user NMART216.
Nutritional Info Amount Per Serving
- Calories: 339.1
- Total Fat: 16.0 g
- Cholesterol: 185.5 mg
- Sodium: 687.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.4 g
- Protein: 30.2 g
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