PESTO SPAGHETTI SQUASH WITH SAUTÉED SHRIMP RECIPE
Pesto Spaghetti Squash with Sautéed Shrimp is a flavorful, nutrient dense healthy low-carb paleo friendly dinner recipe that happens to also be Whole30 compliant!
Plus, it’s ideal for anyone who enjoys big filling meals that come with health benefits!
"Made this last night for Whole 30 Day 9 dinner. It was SO good. I left off the cheese of course, but it was spectacular. I’m definitely going to be repeating this."what our read
Basil-Parsley Pesto Sauce: – basil leaves – parsley leaves – garlic – pine nuts – sea salt – avoocado oilingredients
01.Roast the Spaghetti SquashPreheat 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 f
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.03.
04.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.05.
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