Spaghetti squash scampi
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spaghetti squash scampi calories by ingredient
Introduction
with Butternut squash puree with Butternut squash pureeNumber of Servings: 4
Ingredients
-
Roasted spaghetti squash
Roasted Butternut squash - puree
Frozen Shrimp - thawed
Extra virgin olive oil
Parmesan cheese - grated
Garlic cloves
Onions
Tips
I make the puree ahead of time by roasting the squash then I puree it and freeze in muffin pans. Then I use what I need as I cook.
Directions
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.