This 4-ingredient pesto spaghetti squash uses a bright and fresh dairy-free almond pesto and is topped with cooked shrimp for a low-carb, protein-packed meal.
- Make almond pesto dip. This step can be done 1-2 days in advance.
- Roast spaghetti squash as instructed in the linked recipe and remove noodle strands. This step can be done 1-2 days in advance as well.
- If you’re roasting the spaghetti squash the day of, start cooking your shrimp when the squash has about 5 minutes left of roasting.
- Cook shrimp by adding oil to a large sauté pan over medium high heat. Tilt pan so the oil coats the bottom. Once oil is hot add shrimp, season liberally with salt and pepper and cook until shrimp are pink and opaque. This should take about 5 minutes, but will depend on the size of your shrimp and how many you have in the pan.
- Transfer shrimp to a plate and add roasted spaghetti squash noodles into the pan. This step is especially important if you roasted your squash ahead of time and it’s coming cold from the fridge. Add almond pesto sauce to the pan with the squash and toss to coat. Spaghetti squash can get clumpy so just continue tossing until the noodles are coated. Transfer spaghetti squash mixture to plates, top with cooked shrimp. Sprinkle on chopped basil, if using.
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 264
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 29g
Keywords: almond pesto spaghetti squash