★ Dinner
DinnerHealthy Spaghetti Squash with Shrimp
This healthy spaghetti squash recipe is bold in flavor and simple to make. It's a great healthy dinner option that everyone will love!
Ruth TruettIngredients
- 1 Spaghetti squash
- Avocado oil
- Salt and pepper
- 5 pieces, chopped Bacon
- 2 cups Cherry tomatoes
- 1, chopped Yellow onion
- 3-4 cloves Garlic
- 1 bunch, rough chopped Lacinato kale
- 1, juiced Lemon
- 1/4 cup Heavy cream
- 1/4 cup Parmigiano Reggiano
- 1 lb Shrimp peeled and deveined
Instructions
- 1Wash and fry squash. Microwave 5 minutes. Cut in half and remove seeds. Spray with avocado oil, season with salt and pepper, roast at 400° flesh side down 30-40 minutes. Remove squash strands and set aside.
- 2Render bacon in skillet on med-high until crispy. Remove bacon. Cook onion in bacon fat a few minutes. Add tomatoes, cooking until they begin to burst. Add garlic and kale, until kale wilts. Add cream and Parmesan to combine.
- 3Season shrimp with salt and pepper. Sauté shrimp in avocado oil on medium high heat until they curl and turn pink. This should take only a few minutes.
- 4Toss spaghetti squash strands, sauce and shrimp together. Serve and enjoy!
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Open in Pepper →WHY SPAGHETTI SQUASH REPLACES PASTA WITHOUT COMPROMISE
Spaghetti squash isn’t trying to be pasta — it’s its own thing: sweet, mildly nutty strands that soak up sauce without turning to mush.
Cooks on Pepper use it as the base for meat sauces, casseroles, and shrimp scampi when they want a filling dinner that skips the carbs.
One squash yields several servings, and the leftovers reheat better than you’d expect.
Quick Tips
- 1
Roast at 400°F
Cut, oil, season, and flesh-side down for 30–40 minutes until fork-tender.
- 2
Salt the strands
After scraping, salt lightly to draw out water so sauce sticks better.
- 3
Microwave first
Two minutes softens the skin so cutting is safe and easy.
- 4
Don’t overcook
Mushy strands lose the pasta-like texture — pull when just tender.
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