shrimp and tomato over spaghetti squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 299.6
  • Total Fat: 17.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 242.0 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 7.0 g
  • Protein: 14.7 g

View full nutritional breakdown of shrimp and tomato over spaghetti squash calories by ingredient
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Number of Servings: 4


    4 -5 medium tomatos
    3 cups of fresh spinach
    1 bag of precooked shrimp
    1 large yellow onion
    2 tbsp minced garlic (from jar)
    3 tbsp oregano
    4 tbsp extra virgin olive oil
    1 spaghetti squash


Spaghetti squash can be prepared in advance and reheated!


1. Heat over to 375 degrees F. Cut spaghetti squash in half (lengthwise) and place cut side down in baking dish. Bake for approx 45 minutes, turn squash over and continue baking until tender (approx another 5-10 minutes). when cooled scoop out "spaghetti" using a fork, set aside
2. When squash is about 3/4 cooked, begin heating oil in a large skillet. Combine onion, oregano and garlic in a bowl and mix together. Place in hot oil and sautee for 5 minutes.
3. add tomatos and continue to saute for 5 minutes
4. add shrimp and saute for 5 minutes
5. add spinach and saute for 5 minutes.
6. serve over spaghetti squash

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARABEVI.

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