Thursday, November 6, 2014

Creamy Alfredo Spaghetti Squash with Shrimp

The first time I made spaghetti squash was about 3 years ago.  I made it pretty simply, with just tomatoes and basil pesto.  It was a delightful surprise!  If you haven't ever tried spaghetti squash, I suggest that you do.  It is very versatile.  I have seen people make lasagna, pizza crust, toss it with marinara, pesto, Alfredo, pumpkin, chicken, tomatoes, zucchini...the sky really is the limit!

This dish is creamy, light, and delicious!

Creamy Alfredo Spaghetti Squash with Shrimp


1 Spaghetti squash
1 Tbs olive oil
1 tsp garlic powder
14 oz. Alfredo sauce of choice (I just whipped some up in my Ninja)
20 raw shrimp
1 clove garlic
1 1/2 c. mozzarella cheese


Preheat oven to 350.

Cut spaghetti squash in half length-wise.  Scrape the seeds out of both halves (like gutting a pumpkin).  Brush both halves with the olive oil and sprinkle with the garlic powder.  Lay the halves face down on a baking sheet and bake for 1 hour.

While the squash is cooking, heat garlic in a frying pan until golden.  Add shrimp and cook until pink and cooked through.  Set aside.

After the squash has cooled, use a fork, shred the spaghetti squash (it will look like stringy spaghetti) and place in an oven-safe casserole dish.  Stir in the Alfredo sauce, shrimp and 1 cup of the cheese.  Bake for 25 minutes.

Turn broiler on to high.  Top with remaining cheese and broil until golden (about 2 minutes).


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