Shrimp San Francisco with Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 9.7 g
  • Cholesterol: 145.0 mg
  • Sodium: 212.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.5 g

View full nutritional breakdown of Shrimp San Francisco with Spaghetti Squash calories by ingredient
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Fiber Rich and full of vitamins Fiber Rich and full of vitamins
Number of Servings: 8


    Spaghetti Squash
    Jumbo Cooked Shrimp
    Portabellow Mushrooms
    Cherry Tomatoes
    Juice of 1 lemon
    4-5 cloves or garlic
    Olive Oil
    46oz plain greek yogart


Slice squash in half, lengthwise, microwave each half for 9 minutes, then scoop out the seeds and using a fork, pull strands of squash out and place in a bowl.

Sautee mushrooms in olive oil until they release their juices and become tender and moist

Crush garlic and add to mushrooms, sauteeing until fragarent but not browned

Add half a bag of fresh spinach to mixture and sautee until nicely wilted

Cut cherry tomatoes in half and add to mushroom mixture while spinach is cooking.

Squeeze the juice of 1 lemon over mushrooms and garlic once garlic is sauteed.

Cut each jumbo shrimp in half and add to mixture.

Add spaghetti squash to pan and combine

Add Greek yogart, stirring until pre-cooked shrimp and yogart are heated throughServe and enjoy.

Makes delicious leftovers too.

Serving Size: makes 8 1 cup servings

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