Rosemary Shrimp with Spaghetti Squash

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 418.7
  • Total Fat: 24.1 g
  • Cholesterol: 155.0 mg
  • Sodium: 1,229.4 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 6.2 g
  • Protein: 25.9 g

View full nutritional breakdown of Rosemary Shrimp with Spaghetti Squash calories by ingredient
Submitted by:

Number of Servings: 1


    2 c spaghetti squash
    1 lb uncooked medium shrimp, peeled and deveined
    2 cloves garlic, minced
    1 1/2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
    1 T olive oil
    2 c fresh baby spinach
    2 T lemon juice
    1/4 t salt
    1/4 t pepper
    1/4 c crumbled feta cheese


1 1/2 cups equals 1 serving Recipe yields 4 servings.
Prepare spaghetti squash.
In a large non-stick skillet, cook the shrimp, garlic and rosemary in oil over medium heat for 4-5 minutes or until shrimp turn pink. Add spinach; cook and stir until spinach is wilted.
Add spaghetti squash to pan. Stir in the lemon juice, salt and pepper; heat through. Sprinkle with feta cheese; remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

Number of Servings: 1

Recipe submitted by SparkPeople user GUTSYGOURMET.

TAGS:  Fish |

Rate This Recipe