Shrimp & Basil Skinny Spaghetti Squash
- U Serves 2 People
- P Prep: 10:00
- P Cook: 00:45
Nutritional Facts
per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories 227
Calories from Fat 79
% Daily Values*
Total Fat 8.73
13.43%
Saturated Fat 2.28
11.40%
Polyunsaturated Fat 2.51
Monounsaturated Fat 3.28
Cholesterol 74.00
24.67%
Sodium 797.50
33.23%
Potassium 720.50
Total Carbohydrate 25.74
8.58%
Dietary Fiber 5.50
22.00%
Sugars 10.82
Protein 14.87
Vitamin A 130.50%
Vitamin C 178.00%
Calcium 20.00%
Iron 27.00%
* Nutritional Values are estimated and may vary
³ Description
If you love pasta, but are trying to cut back on carbs, spaghetti squash is where it's at!
² Ingredients
- 1 tsp Minced Garlic
- 5 leaves Basil
- 1 cup, cooked Cooked Spaghetti Squash
- 1 small Onions
- 1 cherry Cherry Tomatoes
- 1 medium shrimp (shelled) Shrimp
- 1 serving (serving = 1/3 second spray) Crisco Extra Virgin Olive Oil Spray
- 1 tbsp Parmesan Cheese (Grated)
q Directions
1. Roast spaghetti squash in oven for approx 40 mins at 400, then pull apart strands.
2. Sprinkle shrimp with salt, pepper, and garlic powder, then cook in pan lightly sprayed with olive oil on med heat. Cook a few mins on each side until no longer translucent. Set aside.
3. Sautee diced onion and minced garlic in pan lightly sprayed with olive oil. Once onion is soft, throw in halved tomatoes, chopped basil, squash and cheese. Toss together.
4. Add Salt and pepper to taste.
5. Serve and top with shrimp, a fresh basil leaf, and a sprinkle of cheese.
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