Spaghetti Squash Shrimp Pomodoro
This delicious Spaghetti Squash Shrimp Pomodoro will be your new favorite low-carb dinner! Made with a delicious and simple to make tomato pomodoro sauce, this spaghetti squash recipe is easy and healthy!
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A delicious & healthy Spaghetti Squash recipe!
Meet your new favorite spaghetti squash recipe! This super simple Spaghetti Squash Shrimp Pomodoro is not only super easy to make, it’s incredibly healthy and a fantastic low-carb recipe. This simple Pomodoro sauce is make with just tomatoes, garlic and seasoning and pairs perfectly with the tender shrimp. Topped with sprinkling of shredded Parmesan cheese, and you’ve got yourself a delicious, Italian-inspired low-carb dinner!
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My weight-loss journey has been a long one. Through the course of this journey, I had to rediscover healthy cooking. I had learned to cook at a very early age with my mother, but it wasn’t until my 30’s where I began to really put time and effort into educating myself on what it means to be healthy. During this journey one of the many recipes I made was this delicious Spaghetti Squash Shrimp Pomodoro.
This is not only a fantastic recipe for weight loss, but it’s also one that I still enjoy while simply maintaining my weight. It has everything – fiber, lean protein, and tons of flavor from the tomato & garlic pomodoro sauce.
Here’s how this delicious & low-carb Spaghetti Squash Shrimp Pomodoro is made:
Step 1: Pierce and Microwave the Spaghetti Squash
If you’ve ever cooked with a spaghetti squash before, you’ll know that the outer skin is very tough to cut with even the sharpest knife. To get through this outer skin, you’ll need to pierce the skin with a fork, and then microwave the whole squash for about 5 minutes on high. This will soften the squash enough to cut through with a knife.
Step 2: Cut the squash & remove inner seeds and pulp
Once you’ve microwaved the squash, it will be much easier to cut with a knife. Half the squash lengthwise. With a spoon, remove the inner seeds and pulp.
Step 3: Roast the Squash
Place the squash halves on a baking sheet or baking dish. Drizzle with olive oil to coat the outer surface. Then sprinkle with salt and pepper. Roast the squash halves, center-side up at 425 degrees for 45-50 minutes.
Step 4: Make the Shrimp Pomodoro Sauce
About 15 minutes before the squash is ready to come out of the oven, begin making the sauce. Start by adding a tablespoon of olive oil to a large skillet, and bringing the heat to medium-high. Add the garlic, and sautee for 3 minutes, then add the cherry tomatoes.
Heat for another 4-5 minutes or until the tomatoes begin to let out juice. Then add the can of diced tomatoes, along with the Italian seasoning, garlic powder and salt. Stir together and bring to a simmer.
Once simmering, add the shrimp, and cook through just until pink, or about 4-5 minutes.
Once the spaghetti squash comes out of the oven you can do one of three things:
- Fill the squash halves with the shrimp pomodoro sauce and top with the Parmesan cheese. Bake for another 8-10 minutes for the cheese to melt.
- Remove the squash from the shells. Place the spaghetti squash into a baking dish and top with the shrimp pomodoro sauce and sprinkle with cheese. Bake for another 8-10 minutes until the cheese is melted.
- Remove the squash from the shells. Place the spagehtti squash into 4 oven-safe, glass meal prep containers. Top with the shrimp pomodoro sauce and sprinkle with cheese. Bake for another 8-10 minutes until the cheese is melted.
Any way you finish off this recipe, it will taste amazing!
If you love this simple baked shrimp recipe, be sure to check out my post for Baked Crab Legs. Its simple, uses minimal ingredients and tastes amazing!
If you are baking these in the meal prep containers, make sure the containers and their contents come to room temperature before placing into the refrigerator or freezer. If you need a great meal prep container, I love these by Prep Naturals. (Amazon Link)
This spaghetti squash recipe makes a fantastic healthy lunch or easy low-carb weeknight dinner. They are the perfect way to stay on track with healthy eating over the long term. Enjoy! ~Erin
If you loved this delicious Spaghetti Squash recipe, then check out some of my other Healthy Dinner ideas:
- Air Fryer Coconut Shrimp
- Sheet Pan Shrimp Fajtias
- Chili Lime Shrimp Tacos
- Sheet Pan Sweet & Sour Shrimp
- How to Cook Crab Legs in the Oven
- Taco Stuffed Zucchini Boats
- Sheet Pan Chicken Fajitas
- Shrimp Stir Fry with Noodles
- Lemon Pepper Shrimp and Vegetables
Emile Henry Made In France HR Modern Classics Small Rectangular Baker, 11 x 8″, Blue (Amazon link): Every kitchen needs a really good baking dish. Roasting your spaghetti squash needs a good, sturdy baking dish, and this one is perfect!
Calphalon Premier Space Saving Nonstick 12″ Everyday Pan with Cover (Amazon link): This Calphalon Skillet is the hardest working cookware in my kitchen. I use it almost daily and is perfect for making sauces like this Shrimp Pomodoro sauce.
Here’s the recipe for my delicious Spaghetti Squash Shrimp Pomodoro:
- 1 large spaghetti squash
- 2 Tbsp. olive oil
- salt and pepper
- 1 pint cherry tomatoes, halved
- 1 14.5 oz can, petite diced tomatoes
- 3 cloves garlic, minced
- 2 tsp. Italian seasoning
- 2 tsp. garlic powder
- 1 tsp. garlic salt
- 1 lb. raw shrimp, tales removed
- 1/4 c. shredded Parmesan cheese
- Preheat oven to 425 degrees. Pierce squash with fork and microwave for 5 minutes. Removed from microwave and sliced horizontally, removing seeds and center pulp from squash.
- Place squash halves on baking dish and drizzle with olive oil, and sprinkle with salt and pepper. Roast squash halved sides up for 45-50 minutes.
- About 10 minutes before squash comes out of the oven, make the sauce. Add another drizzle of olive oil into a skillet. Add the garlic and cherry tomatoes. Cook for 3-4 minutes or until tomatoes begin to pop slightly. Add the diced tomatoes and bring to a simmer. Once simmering, add the shrimp, Italian seasoning, garlic powder and salt and cook through, about 5-6 minutes. Once shrimp is pink, remove from heat.
- Once squash comes out of the oven, fill the squash centers with the shrimp and tomato sauce. Sprinkle each half with the Parmesan cheese. Place back into the oven for 8-10 minutes for the cheese to melt.
- Once done baking, remove spaghetti squash and filling from outer shell of the squash and enjoy right away.
Baking option: Once squash is done roasting you can remove the spaghetti squash from the outer shells and place the squash into a baking dish or divide evenly between four oven-safe meal prep containers. Top with the shrimp pomodoro sauce and sprinkle with cheese. Bake as directed to melt the cheese.
Nutrition Information:Serving Size: 2 cups
Amount Per Serving: Calories: 425Total Fat: 20gSaturated Fat: 5gCholesterol: 290mgSodium: 2422mgCarbohydrates: 21gSugar: 10gProtein: 39g