Shrimp & Spinach Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 297.4
  • Total Fat: 7.3 g
  • Cholesterol: 262.0 mg
  • Sodium: 408.8 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 39.5 g

View full nutritional breakdown of Shrimp & Spinach Spaghetti Squash calories by ingredient
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Submitted by:


I made this at home based on a a similar dish I had at Lime Taqueria in Atlanta. I made this at home based on a a similar dish I had at Lime Taqueria in Atlanta.
Number of Servings: 2


    2.5 cups Spaghetti Squash (or half of a medium squash)
    3 cups Fresh Spinach
    1 medium shallot, sliced into rings
    3 cloves garlic minced, or to taste
    1 Tsp Olive Oil
    12 oz. shrimp, peeled
    2 T Parmesan cheese


Wash off the Spaghetti Squash
Place the whole squash on a baking sheet
Bake at 350 for about 40 minutes or until it's soft to touch (may brown a little on the bottom)
In the last 25 minutes the squash is cooking, peel the shrimp, set aside in a bowl
Add oil to saute pan and saute minced garlic and shallot, on medium heat until soft
Add spinach and stir until wilted
Add salt and pepper to taste
When spinch is just wilted, remove from heat
Remove the squash from the oven and cut lengthwise
Use a large spoon to gently remove the seeds from the center well being careful not to push seeds into the squash
Then scoop out the squash from one side, dividing onto 2 plates so that you create a line of squash across the diameter of the plate
Move the plates to a warm place
Then saute the shrimp in with the spinach until it is pink
Divide spinach and shrimp mixture over squash
Top with 1.5 tsp Parmesan per serving
Makes 2 servings

Optional additions: Add mushrooms to garlic and shallots
Add chopped sundried tomatoes with shrimp
Top with salsa instead of Parmesan

Number of Servings: 2

Recipe submitted by SparkPeople user 45ANDASPIRING.

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