Description
Enjoy a guilt-free indulgence with this Delicious Spaghetti Squash Shrimp Alfredo recipe. Roasted spaghetti squash replaces traditional pasta to create light, noodle-like strands topped with sautéed shrimp and a creamy Alfredo sauce, finished with a blend of Parmesan and mozzarella cheeses. This comforting and flavorful dish is perfect for a satisfying yet healthy meal.
Ingredients
Scale
Spaghetti Squash
- 1.5 – 2 lb Spaghetti squash (to create noodle-like strands)
- 2 tablespoons Olive oil (for roasting)
- Salt and pepper (to taste)
Shrimp
- 1 lb Shrimp (peeled and deveined)
- ¼ teaspoon Salt
- ¼ teaspoon Garlic powder
- ½ teaspoon Sweet paprika
- 1 tablespoon Olive oil (for cooking shrimp)
Sauce and Toppings
- 1.5 cups Alfredo sauce (for creamy base)
- ¼ cup Fresh herbs (chopped parsley and/or basil)
- ½ cup Parmesan cheese (freshly grated)
- 1 cup Mozzarella cheese (shredded)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the spaghetti squash halves.
- Prepare the squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and pepper to taste.
- Roast the squash: Place the squash halves cut-side down on a baking sheet and roast for about 30 minutes or until the flesh is fork-tender. Remove from the oven and let cool slightly.
- Scrape the strands: Using a fork, gently scrape the flesh of the roasted squash to create spaghetti-like strands and transfer them into a large mixing bowl.
- Season the shrimp: In a bowl, toss the peeled and deveined shrimp with salt, garlic powder, sweet paprika, and a tablespoon of olive oil until evenly coated.
- Cook the shrimp: Heat a skillet over medium heat and cook the seasoned shrimp for about 4 minutes, turning until they turn pink and are cooked through. Remove from heat.
- Mix it all together: Add the cooked shrimp, Alfredo sauce, freshly grated Parmesan cheese, and chopped fresh herbs to the bowl with spaghetti squash strands. Mix gently to combine all ingredients evenly.
- Fill the boats: Spoon the shrimp Alfredo mixture back into the roasted spaghetti squash shells, distributing evenly. Top the filled squash halves with shredded mozzarella cheese.
- Final bake: Return the stuffed squash shells to the oven and bake for 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
- Serve: Remove from oven, let cool for 5 minutes to set, then serve warm and enjoy this creamy, healthy meal.
Notes
- You can substitute store-bought Alfredo sauce with homemade for a fresher taste.
- For extra flavor, add minced garlic to the shrimp while cooking.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
- To make it lower calorie, reduce the amount of cheese or use part-skim mozzarella.
- Ensure shrimp is fully cooked to avoid any food safety issues.
