PESTO SPAGHETTI SQUASH WITH SAUTÉED SHRIMP RECIPE STORY

PESTO SPAGHETTI SQUASH WITH SAUTÉED SHRIMP RECIPE

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!

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Plus, it’s ideal for anyone who enjoys big filling meals that come with health benefits!

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what our readers think

"Made this last night for Whole 30 Day 9 dinner. It was SO good. I left off the cheese of course, but it was spectacular. I’m definitely going to be repeating this." Get Recipe

ingredients

[{"selector":"#anim-cffc7c24-3534-4230-85fd-037b252bd80d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Basil-Parsley Pesto Sauce: – basil leaves – parsley leaves – garlic – pine nuts – sea salt – avoocado oil Full Ingredients

Roast the Spaghetti Squash

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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.

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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.

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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.

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When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands.

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Swipe up for full recipe!

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