Pesto Spaghetti Squash with Shrimp



  1. Preheat oven to 400 degrees. Cut spaghetti squash in half, and scoop out seeds. Face down on a pan and bake for 30 minutes. Begin prepping veggies and thawing shrimp.
  2. Once cooked, let cool. Shred and scoop the meat of the squash into a sauce pan.
  3. Begin to saute asparagus in EVOO in a skillet over medium heat. (Asparagus takes a little longer than the rest of the veggies to cook.) Cook for 3-5 minutes. Add bell pepper, shrimp, garlic, and butter. Cook 3-5 minutes.
  4. Put squash on low heat and mix in pesto. Keep warm.
  5. Add spinach to shrimp and veggies and cook down. Add tomatoes and cook additional 1-2 minutes.
  6. Serve shrimp and veggies over spaghetti squash.

Recipe by Slim Sanity at