Garlic Shrimp Spaghetti Squash
Try this Garlic Shrimp Spaghetti Squash recipe or contribute your own.
Try this Garlic Shrimp Spaghetti Squash recipe or contribute your own.
- Carbohydrate 6.89312411346467 g
- Cholesterol 139.543330481402 mg
- Fat 2.20764560065568 g
- Fiber 1.40239997624755 g
- Protein 19.9562583200126 g
- Saturated Fat 0.61580684499556 g
- Serving Size 1 1 Serving (156g)
- Sodium 857.274616544353 mg
- Sugar 5.49072413721712 g
- Trans Fat 0.540615425228048 g
- Calories 124 calories
Step-by-step
- Preheat oven to 400 degrees Fahrenheit.
- Carefully slice spaghetti squash down the middle and remove seeds with a spoon.
- Coat both halves of spaghetti squash with olive oil, sea salt and pepper.
- Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked.
- Allow to cool for 10 minutes.
- Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat.
- Add almond milk and Greek yogurt to the pot and gently whisk to combine.
- Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low.
- Mix periodically until cheese has fully melted then remove pot from heat.
- Spray large saucepan with cooking spray and add shrimp.
- Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink.
- Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine.
- Enjoy!
Creamy yogurt sauce clings to tender strands of roasted squash while pink shrimp add distinct salinity. Raw shrimp overcooks easily. Cook the shellfish for precisely five minutes until opaque and curled, or the texture becomes rubbery. Roasting the squash halves face-down at 400 degrees Fahrenheit traps steam inside the flesh, softening the strands efficiently within 40 minutes. Cool the squash for 10 minutes before scraping with a fork to protect fingers from steam burns.
Freezing and Reheating Behavior
Dairy-based cream sauces separate when frozen. Greek yogurt and almond milk emulsions break down into watery pools and grainy curds upon thawing. Store components separately if meal prepping. Keep roasted squash strands in an airtight container for up to three days. Cook fresh shrimp just before combining with the warmed squash and rebuilt sauce. Microwaving assembled leftovers causes the shrimp to toughen and releases excess moisture from the squash.Adaptations for Dietary Restrictions
Adjusting ingredients requires careful ratio management. Substitute lactose-free yogurt to handle dairy sensitivities without altering the thickening capacity. Nutritional yeast replaces Parmesan cheese at a one-to-one ratio for plant-based preferences. Almond milk provides a neutral base, but unsweetened soy milk matches the protein density of dairy milk more closely.
