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!
Equipment
- 9 x 13" Baking Dish This Pyrex glass 9 x 13 baking dish is fantastic for everything from casseroles to cakes!
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
Ingredients
- 1 spaghetti squash large
- 2 Tablespoons olive oil
- salt and pepper
Pomodoro Sauce:
- 1 pint cherry tomatoes halved
- 1 (14.5 oz. can) petite diced tomatoes
- 3 cloves garlic minced, about 1 tablespoon
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon garlic salt
- 1 lb. raw shrimp tails removed
- 1/4 cup shredded Parmesan cheese
Instructions
- 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.
Notes
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
Serving: 1cupsCalories: 274kcalCarbohydrates: 25gProtein: 21gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 147mgSodium: 1379mgPotassium: 693mgFiber: 5gSugar: 10gVitamin A: 1139IUVitamin C: 33mgCalcium: 226mgIron: 2mg
Tried this recipe?Let us know how it was!