Spicy pesto shrimp & Spaghetti Squash

spicy pesto shrimp & spaghetti squash

servings: 4

prep time: 5 mins

cook time: 45 mins

total time: 50 mins

ingredients 

butternut squash

• 2 small spaghetti squash, halved + seeded
• 3 tbs olive oil (divided)
• salt and pepper to taste

shrimp:

• 1 lb wild shrimp, peeled + deveined
• 1/4 heaping tsp chili pepper flakes
• 8 oz white mushrooms, sliced
• 3 large cloves garlic, minced
• 1/3 cup pesto
• 1/2 cup low sodium vegetable broth (or chicken broth)
• serve with: grated parmesan cheese

instructions

squash:

• Preheat your oven to 400° F. Slice your squash in half and scrape out all the seeds from each piece, with a spoon. Lightly brush each piece on the cut side with the 1 tbs olive oil and season with salt and pepper to taste. Place them on a parchment lined baking sheet (cut side down) and roast for 45 minutes or until the squash strands are just tender.

shrimp:

• In a bowl, toss your shrimp with 1 tbs olive oil, salt to taste and the chili pepper flakes. Heat a large skillet on medium high and add in the shrimp cooking for one minute per side and then remove quickly from the pan.
• To the same pan, add in the remaining tbs of olive oil and the mushrooms. Saute from 2-3 minutes, stirring occasionally. Season with salt and pepper to taste. Next stir in the garlic for 30 seconds. Add the shrimp, pesto and broth to the pan and stir to combine everything and heat the ingredients through - another few minutes. Promptly remove from the pan and serve over the spaghetti squash strands. Top with grated parmesan cheese and serve.

nutrition

Calories: 437kcal | Carbohydrates: 38g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 415mg | Potassium: 1011mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1015IU | Vitamin C: 12mg | Calcium: 223mg | Iron: 3mg