Shrimp Alfredo Spaghetti Squash

This creamy, cheese take on classic alfredo sauce combines tender sauteed shrimp, rich alfredo flavored filling in roasted spaghetti squash instead of pasta. A restaurant-level dinner recipe easy to make at home.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 962kcal

Author Toni Dash

Ingredients

Spaghetti Squash

2 medium spaghetti squash 2-3 lbs
olive oil or any neutral-tasting oil
kosher salt
freshly ground black pepper

Shrimp & Sauce

1 tablespoon olive oil or any neutral-tasting oil
1 pound jumbo shrimp raw, peeled and deveined
2 cloves garlic minced
2 tablespoon lemon juice
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
3 cups chopped fresh spinach
1 3/4 cups heavy cream
1 cup shredded mozzarella cheese reserve ½ cup for topping
1 cup shredded parmesan cheese
½ cup (4 ounces) cream cheese softened
2 tablespoons unsalted butter melted
Optional for serving: freshly chopped basil and parsley for topping

Instructions

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy clean up.
Cut the spaghetti squashes in half, from the vine stub to the bottom. Scoop out the seeds and membrane (discard).
2 medium spaghetti squash
Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
olive oil, kosher salt, freshly ground black pepper
Place the squash halves open-side down the prepared baking sheet. Add a little bit of water to the baking sheet to allow the squash to steam while roasting.
Place in the preheated oven and roast for 30 minutes.
In a medium bowl, combine the shrimp with garlic, lemon juice, Italian seasoning, pepper and salt.
1 pound jumbo shrimp, 2 cloves garlic, 2 tablespoon lemon juice, 1 teaspoon Italian seasoning, ½ teaspoon freshly ground black pepper, ½ teaspoon kosher salt
Heat the olive oil in a large skillet over medium heat. Sauté the shrimp for 3-5 minutes, or until opaque. If they have tails on, cut off and discard the tails now. Cut the shrimp into bite size pieces.
1 tablespoon olive oil
In a large bowl combine the spinach, heavy cream, 1/2 cup of the mozzarella cheese, parmesan cheese, cream cheese, and melted butter. Mix together until combined.
Fold in the cooked shrimp.
3 cups chopped fresh spinach, 1 3/4 cups heavy cream, 1 cup shredded mozzarella cheese, 1 cup shredded parmesan cheese, ½ cup (4 ounces) cream cheese, 2 tablespoons unsalted butter
Remove the squash from the oven, turn them over (open side up), divide the shrimp mixture evenly between each squash half. Top with the reserved 1/2 cup mozzarella cheese and return to the oven for another 15 minutes.
Top with chopped herbs and serve.
Optional for serving: freshly chopped basil and parsley

Nutrition