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Bowl of pesto spaghetti squash with sautéed shrimp on top.
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4.67 from 6 votes

Pesto Spaghetti Squash with Sautéed Shrimp

Spaghetti Squash with Basil-Parsley Pesto and Sautéed Shrimp is a clean, delicious low-carb dinner recipe. Also paleo and whole30!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Dishes
Cuisine: American
Servings: 3 Servings
Calories: 579kcal
Author: Julia

Ingredients

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

For Serving:

Instructions

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.

Notes

*Use grapeseed oil, almond oil, or olive oil if you're okay with recipe not being Whole30

Nutrition

Serving: 1(of 3) | Calories: 579kcal | Carbohydrates: 44g | Protein: 48g | Fat: 26g | Fiber: 10g | Sugar: 17g