Garlic Shrimp Spaghetti Squash
- Number of Servings: 5
Ingredients
16 oz Shrimp, raw 4 cup Spaghetti Squash 2 clove Garlic 4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable 4 tbsp Parmesan Cheese, shredded 1 tbsp Garlic powder 1 tsp Salt .5 lemon yields Lemon Juice 1 tbsp Olive Oil
Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.
Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!
Serving Size: half
Number of Servings: 5
Recipe submitted by SparkPeople user TEHASHI.
Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!
Serving Size: half
Number of Servings: 5
Recipe submitted by SparkPeople user TEHASHI.
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 6.0 g
- Cholesterol: 141.7 mg
- Sodium: 729.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.4 g
- Protein: 22.4 g
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