Shelley's Cannelini bean, shrimp and pesto with spaghetti squash
  • Number of Servings: 4
Ingredients
16 oz Shrimp, cooked 4 cup Spaghetti Squash 1 cup, chopped Onions, raw .75 cup Digiorno Basil Pesto Sauce 2 fl oz White Wine 60 gram(s) cannelini bean drained, ALDI canned (by SYAMAN)
Directions
cook spaghetti squash, in sauce pan saute onions till lucent, add pesto sauce, wine stir till heated through. Add shrimp heat till warmed through. Serve over 1/4 of the spaghetti squash. Spinkle with grated cheese (optional)

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DOITAGAIN53.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 427.5
  • Total Fat: 25.2 g
  • Cholesterol: 232.3 mg
  • Sodium: 726.0 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 29.7 g

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