Pesto Spaghetti Squash with Sautéed Shrimp is a flavorful, nutrient dense healthy low-carb paleo friendly dinner recipe that happens to also be Whole30 compliant! Plus, it’s ideal for anyone who enjoys big filling meals that come with health benefits!
Truth: I can eat meals like this every day of my life and never tire of it.
Plenty of protein? Check.
Filling complex carbohydrates to make me feel full and satisfied? Check, check, check!
This Pesto Spaghetti Squash with Sautéed Shrimp is so easy to prepare, is loaded with nutrients and leaves you feeling energized!
Clean eating at its finest!
It is ideal for those who love lots of flavor, enjoy lower carbohydrate meals, or just anyone who is into spaghetti squash, shrimp, or pesto sauce!
Fact Check: spaghetti squash tastes like spaghetti.
No it does not.
However, I find spaghetti squash to be incredibly filling and satisfying! Plus, I think it has lovely texture and I enjoy the naturally sweet flavor. It’s a beautiful canvas for any and all flavors!
Ingredients for Pesto Spaghetti Squash and Sautéed Shrimp:
The ingredients needed for this recipe are super simple! One big spaghetti squash, shrimp, garlic, oil for cooking, and pesto sauce fixings (basil, parsley, pine nuts, parmesan cheese). BOOM! That’s it!
Looking to save some time? Use store-bought pesto sauce instead of homemade pesto!
Get a load of this:
How to Make Spaghetti Squash with Pesto and Sautéed Shrimp:
Begin by roasting the spaghetti squash. If you’ve never done this, follow my instructions on How to Roast Spaghetti Squash.
While the spaghetti squash is roasting, make the pesto sauce (or use store-bought) in your food processor.
Look at that steam shot! I want to live in this bowl.
Sauté the shrimp in a large skillet (I like using a cast iron skillet for sautéing shrimp).
Once the shrimp is finished cooking and the spaghetti squash has been spaghettied, add the pesto sauce and the roasted spaghetti squash to the sauté pan with the shrimp, and heat everything together.
Serve it all up with fresh squeezed lemon juice and pine nuts. You can absolutely grate up some parmesan cheese on top too!
For my meal preppers out there, you can make the pesto sauce up to 5 days ahead of time, and you can also cook the spaghetti squash up to 5 days in advance. Sometimes making recipes in parts like this helps to reduce the workload.
Although I really must say, this magical meal is so easy to make any night of the week!
Enjoy this Pesto Spaghetti Squash with Sautéed Shrimp during winter squash season (fall and winter) or year round whenever you can locate a spaghetti squash!
Over and out.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
More Healthy Spaghetti Squash Recipes:
- Spaghetti Squash Egg Nests
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Bolognese
- Creamy Tahini Spaghetti Squash with Kale
- Mushroom Bolognese Spaghetti Squash Casserole
- Basil Chicken Spaghetti Squash with Broccoli
Enjoy this healthy dinner on repeat!
Basil-Parsley Pesto Sauce:
- ½ cup tightly packed basil leaves
- ½ cup tightly packed parsley leaves
- 2 cloves garlic, minced
- 1/3 cup pine nuts
- ¼ teaspoon sea salt, or to taste
- ½ cup avoocado oil, see note*
For the Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons avocado oil, see note*
- 3 cloves garlic, minced
- Pine nuts
- Lemon wedges
Roast the Spaghetti Squash:
- Preheat the oven to 400 degrees F.
- Chop the tip and the tail off of the spaghetti squash, and stand the squash up-right on a cutting board. Carefully cut the squash in half length-wise - gravity will help you chop from top to bottom.
- Use a spoon to scoop the seeds out of each of the halves.
- Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle generously with salt and pepper.
- Place both halves cut-side down on a baking sheet.
- Roast the squash for 45 to 50 minutes or until the flesh is tender. Remove from oven and allow squash to cool about 10 minutes.
- When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl and set aside.
Prepare the Basil-Parsley Pesto Sauce:
- Add all ingredients for the pesto sauce to a small blender (or food processor) and blend until it reaches desired consistency. I blended mine until smooth.
Sauté the Shrimp:
- In a large skillet, heat the oil to medium.
- Carefully place the shrimp on the hot skillet, and add the garlic.
- Allow shrimp to cook until it begins to plump and turn pink, about 1 to 2 minutes.
- Flip shrimp to the other side and allow it to cook an additional 1 to 2 minutes, or until cooked through.
- Lower the heat to medium-low, and add the pesto sauce and prepared spaghetti squash. Fold everything together and cook until everything is hot.
- Serve heaping portions with pine nuts, fresh lemon wedges, and grated parmesan cheese.
*Use grapeseed oil, almond oil, or olive oil if you're okay with recipe not being Whole30
Nutrition InformationYield 3 Serving Size 1 (of 3)
Amount Per Serving Calories 579Total Fat 26gUnsaturated Fat 0gCarbohydrates 44gNet Carbohydrates 34gFiber 10gSugar 17gProtein 48g