Creamy lemon-basil spaghetti squash with shrimp

Serves 4


Cook Time: 12min

Prep Time: 8min

About this recipe:

  • 2 spaghetti squashes
  • 2 lemons
  • 1 avocado
  • 3/4 cup fresh basil
  • 1/2 tsp dried oregano
  • 1/4 cup olive oil
  • 1 1/2 lbs precooked shrimp meat
  1. Slice spaghetti squash in half, scrape out seeds and sprinkle with salt and pepper. Microwave 8 to 12 min, stirring and rotating at the 5 minute mark. Scrape the “noodles” out of the skin with a fork. (This step can be done ahead, with the squash stored in an airtight container in the fridge overnight.)
  2. Meanwhile, zest and juice lemon. Peel avocado.
  3. Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in a food processor or blender. (Alternatively, mash in a bowl with a fork.) Blend until smooth, adding a little water if needed to achieve a sauce-like consistency. Season with salt or lemon juice to taste.
  4. Top spaghetti squash with shrimp. Spoon sauce over and toss to coat. Enjoy!

Carbs:30 g
Sugar:11 g
Fat: 22 g
Sodium:250 mg
Fiber:9 g
Net carbs: 21 g
Added sugar:0 g
Saturated fat:4 g
Protein:45 g