Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash recipe

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Ingredients

2 tablespoons olive oil, or to taste, divided
1 large spaghetti squash, halved and seeded, or to taste
3 cups fresh spinach
1 clove garlic, minced
1 pound large shrimp, peeled and deveined
1 cup cherry tomatoes
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
¾ cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Nutrition Info

307 calories
carbohydrate: 35 g
cholesterol: 173.5 mg
fat: 10.6 g
fiber: 1.1 g
protein: 22.7 g
saturatedFat: 1.8 g
servingSize: -
sodium: 917.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.

  2. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic, cook for 30 seconds. Add shrimp and tomatoes, cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley, toss to combine. Pour in chicken broth, cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands, mix in lemon juice and zest.

Recipe Yield

4 servings

Recipe Note

My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!

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