Are you looking for an easy dinner recipe that's also low carb?? This Shrimp Spaghetti Squash will really hit the spot!! It's super easy to make, healthy and low carb! I've been focusing on my nutrition and needed to find healthy dinner recipes. This recipe is packed full of veggies and filling! If you're like me and having too many carbs makes you feel bloated, then substitute pasta with Spaghetti Squash!
Spaghetti Squash is so good, easy to make and resembles pasta perfectly without making you feel bloated!
Here's how to make spaghetti squash:
- cut the top of squash
- cut the squash in half
- scoop out seeds and guts
- drizzle squash with EVOO (or oil of your choosing)
- season with garlic salt
- Bake at 425 for 35-40 mins
- shred with a fork
After the squash has cooked in the oven, take it out and let it rest for a few minutes. While it's 'resting' start cooking your shrimp. You can use fresh or frozen (thawed). Sautee the shrimp in a skillet with EVOO and season with garlic salt & little bit of cayenne. You'll know the shrimp is done when they start to turn pink. Take shrimp out of pan and use the same pan to sautee the spinach. Use the same oil and add a little bit more garlic. The spinach only takes a few minutes to cook down (wilt).
If you're looking for more of a spaghetti meal, top with marinara sauce. Otherwise, this meal is perfect without sauce!