Ingredients
1 medium spaghetti squash (about 2 lbs)
1 lb peeled shrimp (16–20 count per pound)
1/3 cup basil pesto (store-bought or homemade)
1/4 cup cherry tomatoes, halved
1 tbsp flaxseeds or pine nuts
1 clove garlic (optional for pesto)
1 lemon (for zest and juice)
Salt and pepper to taste
Olive oil for roasting
Instructions
Preheat oven to 400°F (200°C). Halve spaghetti squash, scoop out seeds, and brush flesh with olive oil.
Roast squash cut-side down on a baking sheet for 25-30 minutes until tender.
Meanwhile, toss shrimp with olive oil, salt, and pepper. Sauté in a skillet over medium heat 3-4 minutes until pink and opaque.
In a serving bowl, scrape squash flesh into strands. Add shrimp, cherry tomatoes, and flaxseeds or pine nuts.
Toss with basil pesto and a squeeze of lemon juice. Season with salt and pepper to taste.
Notes
Use store-bought pesto for convenience; check for alcohol-free recipes if avoiding explicitly
Roast peeled spaghetti squash strands directly in oven if preferred
Store leftovers in an airtight container for up to 3 days
Add grilled chicken for extra protein if desired
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Roasting/Baking
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 160mg