• backtolife

Spaghetti Squash with Shrimp and Veggies

Nutrients Per Serving: Calories 180 Total Fat 8g Saturated Fat 1g Cholesterol 115mg Sodium 490mg Carbohydrate 10g Dietary Fiber 3g Protein 17g 


Find this recipe and more in : Ultimate Keto Cookbook

Makes 6 Servings


1 Spaghetti Squash (1 pound) 

4 Cups Fresh Baby Soinach

1 Orange or Red Bell Pepper, Cut into 1-Inch Squares

1/2 Cup Julienned Sun-Dried Tomatoes (not packed in oil) 

3 Tablespoons Prepared Pesto

2 Tablespoons Olive Oil

1/2 Teaspoon Salt 

12 Onces Cooked Medium Shrimp

1/4 Cup Grated Parmesan Cheese (optional) 


Slow Cooker Directions: 


1. Pierce squash evenly 10 times with knife. Place squash in slow cooker; add 1 inch water. Cover; cook on HIGH 2 1/2 hours. Remove squash to large cutting board; let stand until cool enough to handle. 

2. Meanwhile, pour out all but 2 tablespoons of water from slow cooker. Add spinach , bell pepper, tomatoes, pesto, oil and salt; stir to blend. Cover; cook on HIGH 5 minutes. 

3. Cut squash in half lengthwise. Remove and discard seeds and fibers. Scoop pulp into shreds; return to slow cooker. Toss well with spinach mixture; place shrimp on top. Cover; cook 15 to 20 minutes or until shrimp are heated through. Serve with cheese, if desired.