Food

Spaghetti (Squash) with Shrimps + Mushrooms

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Spaghetti squashes are at its best during winter so if you’ve been on the fence about swapping out the pasta for this low-carb option, your opportunity is coming up real soon. Baking and stripping the spaghetti squash is super easy; you cut the squash in half, glaze it with olive oil, bake face-down for 50-minutes and brush the flesh! One squash can easily make a serving of up to 8 people and stays good in the fridge for a whole week.

The key to cooking the spaghetti squash just right is by tapping the outer shell to see if it has become soft. The squash is normally very firm, so you can use a fork to check if you can create a dent by poking it. Once they’re cooked, I set them aside for a bit to cool down and brushed away to peel out all the goodness.

While the spaghetti squashes were baking, I cooked the the mushrooms over medium heat and added the shrimp when they were getting tender. Lastly, I added the basil pesto into the pan just before throwing in the cooked strands of squash for a quick toss. The squash is naturally slightly sweet and it blended wonderfully with the savory flavors from the shrimp and pesto. This is a great way to charge your meal with additional nutrients such as Vitamin C and B6, helping your immune system, boost metabolism and hemoglobin production.

I’ve always told myself that I’d love to start cooking more so I can both save money and have more control over what I’m putting into my body. It’s not always easy but cooking a few times a week has definitely been fun and healthy for both my mind and body. I get to be creative with the dishes I put together and I try to pick out alternative ingredients to make the most out of the calories consumed :)

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Pesto Spaghetti (Squash) with Shrimps & Mushrooms
Serves 8
Print
Prep Time
25 min
Cook Time
1 hr 15 min
Total Time
1 hr 40 min
Prep Time
25 min
Cook Time
1 hr 15 min
Total Time
1 hr 40 min
Ingredients
  1. 1 spaghetti squash
  2. 2 tbsp. of olive oil
  3. 1 cup of pesto sauce
  4. 1/2 lbs of peeled jumbo shrimp (~16 pieces)
  5. 1 box of sliced mushrooms
  6. *salt & pepper to taste
Instructions
  1. Preheat the oven to 375 degrees
  2. Cut the spaghetti squash lengthwise, brush flesh with olive oil
  3. Place the cut side down on a tray and bake for 50 minutes
  4. Once the spaghetti squash is cooked, brush the flesh with a fork to shred it
  5. Heat up a pan to medium-high heat to cook the sliced mushrooms
  6. Add the shrimp to cook with the mushrooms
  7. Add the pesto sauce
  8. Add the shredded spaghetti squash and stir-fry briefly until it is evenly coated with the pesto sauce
Notes
  1. Try poking the spaghetti squash with a fork, if the outer shell feels a little soft, it's ready!
ESCAPING NEVERLAND http://www.escaping-neverland.com/
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