Flavorful Spaghetti Squash with Shrimp—the Perfect Summer Meal

I think it's safe to say that most people enjoy carbs. Whether it be a crusty French baguette with extra virgin olive oil and balsamic vinegar or pasta topped off with freshly grated Parmesan cheese...carbs are irresistible. However, there are times when we want to be a little healthier and eat more vegetables. So, for those of you who are looking for ways to reduce your carbohydrate intake, look no further. Spaghetti squash with shrimp is a healthy alternative to regular pasta and   tastes like summer with its light feel and flavorful spices.

Spaghetti Squash with Shrimp, Spinach, and Spices

• Prep Time:20 mins
• Cook Time:40 mins
• Total Time:1 hr
• Servings:4
• Medium

Ingredients

• 1 large spaghetti squash
• 1 pound shrimp peeled and de-veined
• 1/2 cup olive oil
• 8 ounces spinach
• 1 jar sun-dried tomatoes julienne cut
• 2 tablespoon garlic paste
• 1 small onion diced
• 1 small jalapeño diced
• 1 teaspoon red pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning

• Step 1

  Carefully cut the spaghetti squash vertically with a large knife and scoop out the seeds and guts with a spoon. Rub the inside with 1 tablespoon of olive oil and a pinch of salt and pepper in each half. Place the two halves in a baking dish and then bake at 400° for 40 minutes.

  

• Step 2

  Heat the rest of the olive oil on medium-high heat and add the garlic paste, diced onion, and diced jalapeño. Add another pinch of salt and pepper and stir for about 5 minutes.

  

• Step 3

  Add the peeled and de-veined shrimp. Then add the red pepper, paprika, and Italian seasoning. Sauté and mix together for another 5 minutes.
  SpoonTip: The best shrimp to use is Wild Atlantic Shrimp. Keep this in mind when you buy any type of seafood—a wild catch is better than farm raised!

  

• Step 4

  Add the spinach and cover with lid for 2 minutes to allow the spinach to wilt. Add sun-dried tomatoes, mix, and reduce heat to low.

  

• Step 5

  Remove the squash from the oven. Grab a fork (sorry Spoon!) and scrape the inside of the squash to get the noodles or "spaghetti."

  

• Step 6

  Add the noodles to the shrimp and spinach mixture and mix all together. Spoon into a bowl and enjoy!

  

As much as I love cooking and eating pasta, this spaghetti squash with shrimp, spinach, and spices never disappoints. After eating one bowl of this goodness, I feel full from the fiber. Not to mention, I feel even better knowing I am full with hearty, healthy, and low calorie squash instead of white flour, box pasta.

Another added bonus is that the red pepper and paprika collectively bolster heart health. They are chalk full of Vitamin E, and will help with digestion. This recipe is great for those days when you want a low-carb meal packed with nutrients.

It is especially perfect for summer because of the lightweight feel of healthy eating, as well as the flavorful seafood and veggie combo.

If you love squash and are looking for more ways to use it in your cooking, click here to explore a few different ways of incorporating squash into your favorite recipes.

Happy Cooking!