Spaghetti Squash & Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270.6
- Total Fat: 13.3 g
- Cholesterol: 196.3 mg
- Sodium: 324.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.5 g
- Protein: 22.0 g
View full nutritional breakdown of Spaghetti Squash & Shrimp calories by ingredient
Introduction
A mix of fresh veggies with shrimp A mix of fresh veggies with shrimpNumber of Servings: 4
Ingredients
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1 whole spaghetti squash, cooked and shredded
1/2 bunch fresh broccoli, cut and steamed
1 small tomato
1/2 cup chopped onions (frozen works great!)
1/2 cup bell pepper (I prefer the tri-color mini bell peppers)
4 tbsp butter
3 cloves chopped garlic
12 oz. frozen, ready-to-eat shrimp
1 tsp Mrs. Dash Garlic & Herb seasoning
Directions
1. Prepare squash and broccoli to desired texture.
2. Chop tomato into large chunks. If using fresh onions and bell beppers, chop into small pieces.
3. Melt butter in large pot and add garlic.
4. Saute onions and peppers in butter for about 2 minutes.
5. Add remaining ingredients, stir, and allow to simmer covered for about 10-15 minutes.
This yields about 4 1.5 cup servings
*I like to eat this with just a little bit of General Tso sauce on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user EASTFARTHING.
2. Chop tomato into large chunks. If using fresh onions and bell beppers, chop into small pieces.
3. Melt butter in large pot and add garlic.
4. Saute onions and peppers in butter for about 2 minutes.
5. Add remaining ingredients, stir, and allow to simmer covered for about 10-15 minutes.
This yields about 4 1.5 cup servings
*I like to eat this with just a little bit of General Tso sauce on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user EASTFARTHING.
Member Ratings For This Recipe
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